Root veggie Dutch Baby with lemon-dill cream sauce and balsamic drizzle

Root Veggie Dutch Baby

Root veggie Dutch Baby with lemon-dill cream sauce and balsamic drizzle

When I was younger breakfast was just an excuse to eat dessert. Muffins are really just big cupcakes, and jam is just fruit icing, and French toast is just bread pudding, I don’t think I need to start on pancakes. In light of that, I’m not sure why eating ice cream for breakfast is such a stereotypical travesty – I mean, if you’re going to start your day off with sugar, you may as well go all the way and just inject some heavy cream into it.

Which brings me to the logic of this Dutch baby, which takes all the best parts of breakfast – sugar, cream, syrup, cheese, and cake, which should arguably be their own food groups – and combines them into something truly satisfying. This is one of few meals that curbs the craving for salty and sweet that often causes me to eat two entrees bisected by a dessert. On the other hand, if you’re one of those strange humans that wishes plates had their own topography to keep your syrup and your eggs from touching, this one might not be for you.


Root Veggie Dutch Baby w/ Balsamic Syrup and Lemon-Dill Cream

Root veggie Dutch Baby with lemon-dill cream sauce and balsamic drizzle

Another great part about this recipe is that it avoids one of the worst parts about breakfast – having to prep it in the morning. This batter actually works better if you refrigerate it overnight, and it’s a whole lot more satisfying than plain pancakes, which I’m convinced just make you hungrier as you eat them, and a whole lot tastier than your average soaked oats.

Ingredients for the Batter:

  • 1 cup of flour
  • 6 eggs
  • 1 1/2 tsp. salt
  • 2 1/2 tsp. pepper
  • 3/4 cup milk
  • 1 large carrot, grated
  • 1 large parsnip, grated
  • 1/3 cup minced fresh parsley
  • 5 cloves of crushed garlic
    • If you don’t have a garlic press, use 8 cloves of minced garlic instead
  • 1 cup minced shallots
  • 1/2 cup minced leeks
  • 6 tbsp. butter

Parmesan for garnish.

Recipe:

  1. Preheat the oven to 400 degrees.
  2. Sauté the shallots and leeks in a little bit of butter or oil until caramelized, and add salt and pepper to taste. Set aside.
  3. In a large bowl, mix the flour, salt, and pepper.
  4. In a separate bowl, whisk together the milk and eggs. Then add the carrot, parsnip, garlic, parsley, and cooked shallots and leeks.Root veggie Dutch Baby with lemon-dill cream sauce and balsamic drizzle
  5. Whisk wet ingredients into dry until just combined. At this point you can refrigerate the batter overnight, if desired.
  6. Assuming that you don’t readily have miniature cast iron pans and will be cooking in a full-sized cast iron (approximately 12 inches), melt 6 tablespoons of butter in the pan over medium-high heat until browned. Make sure to swirl the skillet so the butter coats the whole bottom of the pan.
  7. Pour the batter into the pan and bake until puffed and golden, between 15 – 25 minutes depending on your oven.

For the Balsamic Syrup:

  • 1.5 cups of white sugar
  • 1 cup of water
  • 1/3 cup of balsamic vinegar

Combine sugar and water in a small saucepan. Bring to a boil and stir for 2 minutes, then remove from heat and stir in balsamic vinegar. If your syrup is looking a little thin, let it sit for a bit longer over the heat until more water evaporates.

Root veggie Dutch Baby with lemon-dill cream sauce and balsamic drizzle

For the Lemon-Dill Cream Sauce:

  • 1/3 cup sour cream
  • 1/4 cup fresh chopped dill
  • 3 tbsp. cream
  • 1/4 tsp. salt
  • Juice of half a lemon.

Mix together the sour cream, salt, lemon juice, and dill. Then add the cream – the two-step is necessary to avoid the cream curdling.

Root veggie Dutch Baby with lemon-dill cream sauce and balsamic drizzle

The inside of your Dutch baby should texturally be somewhere between a custard and a pancake. Top your dutch baby with a sunny-side up egg, the balsamic syrup, the cream sauce, parmesan flakes, and enjoy!

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