Tasty waffles are a toothsome way to savor "breakfast for dinner," season up your lunches or to simply switch up your salutation procedure. If you acquire them for true breakfast, drizzle them with whatsoever maple sweetening and dish alongside scramby eggs or philosopher. If you're having them for party, top them with whatsoever produce chile and guac. Or, you can go loony and egest yellow and waffles.
If you're having them for luncheon, you could achieve a croque-monsieur (a French ham and cheeseflower sammy.) Rightful stratum with a portion or two of ham, frame gruyere or any partiality schmancy cheeseflower on top and cookery in the oven. In this instruction, I gave a quick melody for a topping: piddle your own astringent emollient by retributory adding whatsoever lemon succus to grecian yoghourt and seasoning with flavourer. The texture of these waffles are fluffy and hearty, the discernment is tasteful and tasty and the foodstuff tilt is to-die-for. These waffles are gluten-free, Paleo and vegetarian-friendly.
Ingredients
- ½ tablespoon extra virgin olive oil
- 2 large parsnips, peeled, Blade C, noodles roughly trimmed
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- 1 large egg, beaten
- 3 tablespoons chopped chives
- optional, to top: ¼ cup greek yogurt, 2 teaspoons lemon juice
Instructions
- Preheat a Belgian waffle iron.
- Meanwhile, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the parsnip noodles and season with garlic powder, salt and pepper. Cover and cook for 5 minutes or until noodles are wilted and cooked through.
- Once cooked, add to a bowl with the egg and chives and toss to combine. Spray the waffle iron with cooking spray and then pack in the parsnip mixture. Cook to the waffle iron’s settings and then remove carefully.
- Optional: while waffles are cooking, mix together Greek Yogurt and lemon juice and season with pepper.
- When waffles are done, top with optional Greek yogurt or serve as is, ideally with salty bacon or maple syrup.
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