Veggie Waffles
These waffles are loaded with veggies and are crispy outside. They are good for breakfast or brunch and go well with eggs, smoked salmon and spreads.
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Ingredients
- 1 carrot peeled and shredded
- 1 parsnip or turnip or rutabaga peeled & shredded
- 1 yam peeled and shredded
- 2 potatoes peeled and shredded
- 1 onion shredded
- ½ cup bean or lentil sprouts optional
- 2 eggs beaten
- 1/4 cup flour
- 1 teaspoon baking powder
- kosher salt and pepper to taste
- 1 teaspoon paprika
Instructions
Blanch the vegetables
- Bring a pot of water to a boil. Shred all vegetables. Blanch everything except the onion and sprouts for 1 minute, then drain thoroughly in a colander to remove excess moisture.
Mix the base
- In a large bowl, combine the blanched vegetables with the onion and sprouts. Season with salt, pepper, and paprika.
- Stir in the beaten eggs. In a separate small bowl, mix flour with baking powder, then add to the vegetable mixture. Stir until well combined.
Cook the waffles
- Preheat your waffle iron to medium heat. Lightly brush with melted butter or oil. Place ½ to 1 cup of the veggie mixture onto the waffle iron and close. Cook for 3–5 minutes, then flip (if your waffle maker allows) and cook for another 3–4 minutes, or until golden and crisp.
Repeat
- Continue with the remaining batter, brushing the waffle iron between batches as needed.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
