Cooking with Rena Lee

Tips: This dish can be cooked in a single large dish or in four individual pans.

Prep Time: 5 min
Cook Time: about 55 min

Yield:4

INGREDIENTS:

	FOR THE BATTER
3/4 cup	all-purpose flour
pinch	salt
2	eggs, beaten
generous 3/4 cup	milk
2 tbsp	whole-grain mustard
2 tbsp	vegetable oil
	FOR THE FILLING
2 tbsp	butter
2	garlic cloves, crushed
1	onion, cut into 8 wedges
2 3/4 oz	baby carrots, halved lengthwise
1 3/4 oz	green beans
1 3/4 oz	canned corn, drained
2	tomatoes, seeded and cut into chunks
1 tsp	whole-grain mustard
1 tbsp	chopped fresh mixed herbs
	salt and pepper

DIRECTIONS:

Preheat the oven to 400`F. To make the batter, sift the flour and salt into a bowl. Beat in the eggs and milk to make a batter. Stir in the mustard and let stand.
Pour the oil into a shallow ovenproof dish and heat in the preheated oven for 10 minutes.
To make the filling, melt the butter in a skillet and saute the garlic and onion, stirring constantly, for 2 minutes. Cook the carrots and beans in a pan of boiling water for 7 minutes, or until tender. Drain well.
Add the corn and tomatoes to the skillet with the mustard and chopped mixed herbs. Season well and add the carrots and beans.
Remove the heated dish from the oven and pour in the batter. Spoon the vegetables into the center, return to the oven, and cook for 30-35 minutes, or until the batter has risen and set. Serve immediately.