Weird but Wonderful Parsnip Waffle

Parsnips will be very sweet when cooked, so I thought this could work instead of sugar.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 6 Prep: 20 min Cook: 10 min

Ingredients

Parsnips 4
◆ Plain flour 100g
◆ Strong flour 100g
◆ Baking powder 1 tsp
◆ Salt a pinch
◆ Egg 1
◆ Melted butter 40g
◆ Milk 200ml
◆ Vanilla extract 1 tsp

Method

1
Parsnips are a European vegetable with a growing cycle of 2 years. In most cases, it's used in soups and stews in European cookery. They become sweet and delicious when roasted.
2
Grate all the parsnips (520g) and squeeze the water out, reducing to 340g.
3
Put the parsnips into a bow and add all the ●ingredients in order. Mix well and leave in the fridge for 30 minutes.
4
Put one third of the mix into a waffle maker and cook on a medium-high heat over the gas.
5
After 2 minutes, turn the waffle-maker over and cook again until it's golden brown.
6
After about 6-7 minutes of cooking, it should be ready. After it's cooled down, it will firm up and be nicer, so eat it at your favourite texture.
7
I tried cooking in a frying pan but I think a waffle-maker works better because the heat is more evenly distributed.

Tips & Note

After this experiment, I found the parsnips made the waffle sweet but not sweet enough as sugar. But, we can enjoy the taste of real parsnips. Dipped into French dressing, it tastes good like a salad. No recipe is a waste!

Weird but Wonderful Parsnip Waffle

Parsnips will be very sweet when cooked, so I thought this could work instead of sugar.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 6

Prep: 20 min

Cook: 10 min

Ingredients

Parsnips 4
◆ Plain flour 100g
◆ Strong flour 100g
◆ Baking powder 1 tsp
◆ Salt a pinch
◆ Egg 1
◆ Melted butter 40g
◆ Milk 200ml
◆ Vanilla extract 1 tsp

Weird but Wonderful Parsnip Waffle

Recipe ID :877 Posted on 15 JUL 2015

Serves 6

Prep 20min
Cook 10min
views 6,364
printed 215

saved 0

Parsnips will be very sweet when cooked, so I thought this could work instead of sugar.

Share

Ingredients

Print Ingredients Email Ingredients
4
100g
100g
1 tsp
a pinch
1
40g
200ml
1 tsp

Method

Prep
20min
Cook
10min
1
Parsnips are a European vegetable with a growing cycle of 2 years. In most cases, it's used in soups and stews in European cookery. They become sweet and delicious when roasted.
2
Grate all the parsnips (520g) and squeeze the water out, reducing to 340g.
3
Put the parsnips into a bow and add all the ●ingredients in order. Mix well and leave in the fridge for 30 minutes.
4
Put one third of the mix into a waffle maker and cook on a medium-high heat over the gas.
5
After 2 minutes, turn the waffle-maker over and cook again until it's golden brown.
6
After about 6-7 minutes of cooking, it should be ready. After it's cooled down, it will firm up and be nicer, so eat it at your favourite texture.
7
I tried cooking in a frying pan but I think a waffle-maker works better because the heat is more evenly distributed.

Tips & Note

After this experiment, I found the parsnips made the waffle sweet but not sweet enough as sugar. But, we can enjoy the taste of real parsnips. Dipped into French dressing, it tastes good like a salad. No recipe is a waste!

HOME
KitchenCIB
I’ve got 226 recipes!

KITCHENCIB
Step into my kitchen!
This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!
Udon noodles, Pancetta or bacon, Onion (medium), Pepper, Olive oil, Eggs, Egg yolk, Pecorino romano
HOME
The pickled mooli always appears somewhere on the table, but this dish will upgrade it to a starring role!
Your favourite crackers, Cream cheese, Takuan (pickled mooli), Parsley
HOME
Build up the layers and make simple sushi!
Cooked rice, Sushi vinegar, Smoked Salmon slices
HOME
The pasta was originally on the side but the pork ginger sauce was so much and mixed with the spaghetti - it became a delicious dish as a main.
Spaghetti, Onion, Carrot, Chestnut mushrooms, Baby plum tomatoes, Pork loin, Fresh parsley, Ebara Pork Ginger Sauce
HOME
I used Asian Selection mushrooms available at supermarkets, this is a wonderful pasta dish for 2 people.
Mushroom pack (assorted), Olive oil, Garlic, Butter, White wine, Double cream, Pepper, Tagliatelle, Salt for the pasta
HOME
Chop roughly and stir fry quickly - what more do you need?
Chinese leaves, Chipolata sausages, Salt & pepper, Green peas (frozen), Chicken stock cube, Hot water, Ketchup, Soy sauce, Honey, Baby mushrooms
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

The French make this at home in rhubarb season, it's a lovely hot dessert.
Rhubarb, Butter (to rub), Eggs, Sugar, Salt, Melted butter , Milk, Double cream
Nanita
PRO
I made this to celebrate my brand new non-stick waffle maker. It's exactly that!
Self raising flour, Granulated sugar, Salt, Baking powder, Egg, Butter, Milk, Vanilla extract
Tobuchan
HOME
A tasty savoury French cake I made with leeks and bacon this time.
Butter, Leeks, Pancetta or bacon, Self raising flour, Milk, Eggs (large), Salt & pepper for the leeks, Honey, Salt, Pepper
Make lovely chestnuts in syrup first then use them to make this tasty bite.
Pastry:, Butter, Icing sugar or caster sugar, Egg yolk (1) + milk, Flour, Almond powder, Vanilla extract, Almond cream*:, Caster sugar, Egg white, Rum, Chestnuts in syrup^
monaka
PRO
I never thought you could make taiyaki at home, but it's really good fun.
Self raising flour, Granulated sugar, Salt, Baking powder, Egg, Melted butter, Milk, Vanilla extract, Tinned azuki beans (sweet)
Tobuchan
HOME
No fuss, no bother - just press the puff pastry into a muffin tin, fill and bake!
Puff pastry, Matcha powder, Water (to dissolve the matcha), Eggs, Granulated sugar, Self raising flour, Vanilla extract, Cream cheese, Double cream, Icing sugar (optional)
cookbuzz
PRO

All New Recipes

Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard