Extra Trimmings Recipe

Cooking Instructions

1. 1

   Prepare the Yorkshire Pudding Mix

   In a bowl, combine the Yorkshire pudding mix with the appropriate amount of water (as per package instructions). Whisk until smooth and let it rest for 15 minutes.

2. 2

   Preheat the Oven

   Preheat your oven to 425°F (220°C).

3. 3

   Prepare the Vegetables

   In a saucepan, bring water to a boil. Add the diced potatoes and cook for about 5 minutes. Add the diced carrots and frozen peas, and cook for an additional 5 minutes. Drain and set aside.

4. 4

   Bake the Yorkshire Puddings

   In a muffin tin, add 1/2 tablespoon of vegetable oil to each cup. Place the tin in the preheated oven for 5 minutes until the oil is hot. Carefully pour the Yorkshire pudding batter into each cup, filling them about halfway. Bake for 20 minutes or until puffy and golden brown.

5. 5

   Sauté the Vegetables

   In a skillet, melt the butter over medium heat. Add the cooked vegetables, season with salt and black pepper, and sauté for about 5 minutes until heated through. Stir in the chopped parsley.

6. 6

   Serve

   Once the Yorkshire puddings are ready, remove them from the oven and let them cool slightly. Serve the extra trimmings of sautéed vegetables alongside the Yorkshire puddings.