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 3,815
printed 195

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 205 recipes!

KITCHENCIB
Step into my kitchen!
I made an egg white souffle on top of a traditional oyakodon, it looks amazing.
Eggs, Chicken thigh, Onion (small), Carrot, Mushroom, Green beans, Noodle broth (mentsuyu), White wine, Water
HOME
Use shop bought puff pastry to make instant delights!
Puff pastry sheet, Bananas, Chocolate chips, Egg, Flour for dusting
HOME
You'll love the extra crunch of this dish!
King prawns, Sake, Potato starch or cornflour, Beaten egg, Sesame seeds, Sauce:, Garlic, Japanese soy sauce, Sesame oil, Vinegar, Granulated sugar
HOME
Broccoli is rich in vitamins B & C, carotene and iron. The stems are also delicious, don't waste them!
Hot water, Dashi stock granules (or fish stock cube), Miso, Broccoli bulb with stems, Onion
HOME
Cooking in the microwave is now standard, and probably no-one would want to spend 30 minutes making this classic porridge...but we used to before the microwave appeared!
Porridge oats, Water, Salt
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

A traditional Japanese sweet.
Dumpling:, Refined rice flour (shiratamako), Top grade rice flour (jyoshinko), Warm water, Sauce:, Soy sauce, Golden syrup, Potato starch or cornflour, Water
KitchenCIB
HOME
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
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
It's a wonderful combination to eat azuki with matcha!
Sponge:, Eggs, Flour, Granulated sugar, ●Butter, ●Honey, ●Milk, Cream Filling:, Double cream, Vanilla extract, Matcha powder, Hot water, Tinned azuki beans
These are a real hit at a kids party, everyone will love them!
Hot cake mix, Milk, Egg (medium), Sausages (arabiki or chipolata), Potato starch or cornflour, Cocktail sticks, Ketchup and mustard
It's a mix of Bill's pancake and Toraya yokan.
Eggs, Milk, Cottage cheese, Flour, Baking powder, Salt, Butter, Yokan (azuki-bean jelly Toraya shop bought)
KitchenCIB
HOME

All New Recipes

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
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME