Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK Ingredients DUTCH BABY 3 Eggs ¾ cup Milk ¼ cup melted Butter ¾ cup Bob’s Red Mill® Organic All-Purpose Flour or Gluten Free 1-to-1 Baking Flour 1 Tbsp minced Parsley 1 Tbsp minced Tarragon ½ tsp Lemon Zest ½ tsp Salt ½ tsp ground Black Pepper 1 Tbsp cold Butter TOPPINGS 2 large Leeks, cleaned well ¼ cup Butter ½ tsp Salt 1 bunch Asparagus (about 2 lbs) 2 Tbsp Olive Oil Salt and ground Black Pepper to taste 2 Eggs, fried Instructions Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, melted butter, flour, herbs, lemon zest, salt and pepper, and gently whisk until smooth. Carefully remove hot cast iron pan from oven and place cold butter in the pan to melt. Once butter stops foaming, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, about 20–25 minutes. Meanwhile, prepare toppings. Slice leeks into ¼-inch thick rounds, white and light green parts only. In a large sauté pan, melt butter over medium heat. Add leeks and salt and cook, stirring occasionally, until soft. Line a sheet tray with parchment paper. Toss asparagus with oil, salt and pepper; spread in an even layer on prepared sheet tray. Carefully remove the Dutch baby from the oven. Leave in pan. Keep oven heated. Roast asparagus in the oven at 425°F, stirring once, until soft and beginning to brown on the tips, 10–15 minutes. Top Dutch baby with sautéed leeks, roasted asparagus and fried eggs before serving. Makes 4 servings. SAVORY SPRING DUTCH BABY ZESTY LEMON, FRESH HERBS AND SPRING VEGETABLES UNITE FOR AMAZING FLAVOR IN THIS UNIQUE POPOVER PANCAKE. CHOOSE FROM TRADITIONAL OR GLUTEN FREE OPTIONS.