Matriarca Savory Popovers

With Onion, Celery & Carrot Powder
40 min
6

Matriarca Savory Popovers (Yes… They Were Dunked in Soup)

These popovers started as a promise — and ended up as one of those quietly unforgettable comfort foods you don’t realize you need until you taste them. This is a Matriarca-fied version of the classic popover, built on the same simple structure but brought to life with onion, celery, and carrot powders for a deep, savory flavor that feels both familiar and surprising.

The magic here comes from patience and heat. A cold, rested batter meets a screaming-hot pan, creating steam that lifts the popovers into tall, hollow, golden shells with crisp edges and a tender interior. They’re perfect on their own with butter, incredible with jam, and absolutely outrageous dunked straight into chicken soup.

Finished with a drizzle of Salsa Macha and a slice of avocado, these popovers turn even the simplest meal into something comforting, grounding, and deeply satisfying — the kind of food that makes you pause for a second at the table.

Preparation

Ingredients

  • 6 large eggs
  • 2½ cups whole milk
  • 1 teaspoon kosher salt
  • 2½ cups unbleached all-purpose flour
  • ½ teaspoon Matriarca Onion Powder
  • ½ teaspoon Matriarca Celery Powder
  • ½ teaspoon Matriarca Carrot Powder
  • Softened unsalted butter, for greasing pans and serving
  • Matriarca Clean Jam Trio or Salsa Macha, for serving

Instructions

  1. Preheat oven to 350°F. Place a generously buttered popover pan inside the oven to heat while you prepare the batter.
  2. In a large measuring cup or mixing bowl, whisk the eggs until smooth. Add the milk and salt and whisk to combine.
  3. Add the flour along with the onion, celery, and carrot powders. Whisk again until combined. The batter will look lumpy and uneven at this stage — this is expected.
  4. Cover the batter and refrigerate for 24 to 48 hours. This rest allows the flour to fully hydrate and the gluten to relax, creating a smoother batter and a more tender popover.
  5. Carefully remove the hot popover pan from the oven and place it on a heat-proof surface.
  6. Fill each cup a little over halfway with the very cold batter.
  7. Return the pan to the oven and bake for 30 to 38 minutes, until the popovers are tall, deeply golden, and crisp. Do not open the oven door while baking.
  8. Remove from the oven and let cool in the pan for 5 minutes, then gently lift out.
  9. Serve warm with softened butter, Matriarca Clean Jams, or Salsa Macha. Optional but encouraged: dunk directly into chicken soup and let a noodle sneak inside.