Vegetable Popovers
Submitted by Curves
Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
50 minThese vegetable popovers take the classic Yorkshire pudding template and stir confetti-bright flecks of sauteed onion, green pepper, and pimento right into the batter. The result is the same dramatic, cathedral-tall puff with a hollow, custardy interior, but with little savory bursts in every bite.
The oven trick is what makes or breaks popovers. Preheating the greased muffin tin until a drop of water sizzles is a must, that initial blast of heat is what flashes the batter’s water into steam fast enough to balloon the structure before the eggs set.
The two-stage bake is also key. The 425°F (220°C) start drives the rise, then dropping to 350°F (175°C) lets the walls crisp and dry without scorching. Open the oven before the temperature drop and the whole batch will collapse.
Chef Tips
- Beat the batter only until smooth, overworking develops gluten and makes the popovers tough instead of crackly-tender.
- The vegetables should be cooked until soft but not browned, raw bits make the batter lumpy and uneven.
- Don’t fill the cups more than halfway, popovers double or triple in volume and overflow disasters are real.
- Pierce the side of each popover with a paring knife the moment they come out so steam escapes and the walls stay crisp.
Variations
- Stir in a tablespoon of fresh chopped chives or parsley with the cooked vegetables for a brighter herby version.
- Add a half cup of grated sharp cheddar to the batter for cheese-and-vegetable popovers.
- Skip the vegetables entirely for plain popovers to serve with roast beef and gravy.
Ingredients
Directions
Sauté vegetables in 1 tablespoon butter.
Set aside.
Combine all ingredients except vegetables; beat at low speed of an electric mixer just until smooth.
Stir in vegetables.
Place well-greased muffin pans in a 425 degree F oven for 3 minutes or until a drop of water sizzles when dropped in them.
Remove pans from oven; fill half full with batter.
Bake at 425℉ (220℃) for 15 minutes.
Reduce heat to 350℉ (180℃) F, and bake an additional 18 to 20 minutes.
NOTE: Popovers bake into crusty, hollow shells that you can eat alone or fill with sweet or savory sauces.
Once in the oven, they’ll rise high over the muffin pans.
They’re leavened by eggs and the steam created by the initial high oven temperature.
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