Potato Parsnip Waffles are kind of like latkes.
Like latkes, they are made with grated potatoes and onion. They also taste great with applesauce and sour cream.
Unlike latkes, the batter contains parsnips and flour and is cooked in a waffle iron not in a pan.
You can eat them with ketchup, serve them as a base for a veggie hash, or offer them instead of toast to accompany some eggs.
Meatless Monday: Potato Parsnip Waffles
The grated potato for this recipe should equal about 4 cups / 1 liter. The onion should equal about 1 cup / 250 ml and the parsnips between 1 and 1-1/2 cups / 250-375 ml. The potatoes can be left unpeeled or peeled if you prefer.
Servings: 16 4-inch / [i]10 cm[/i] waffles
- 1 medium onion peeled
- 4 medium potatoes scrubbed
- 2 medium parsnips peeled
- 1 teaspoon / 5 ml salt
- 1/2 teaspoon / 2.5 ml pepper
- 2/3 cup / 160 ml whole wheat or all-purpose flour
- 2 eggs
- 1/4 cup / 60 ml vegetable oil
Heat waffle iron while preparing the waffle batter.
Cut onion in half and grate one half into a medium mixing bowl.
Grate potatoes into bowl, then grate remaining onion and parsnips into bowl. Sprinkle salt and pepper over. Stir until evenly combined.
Add flour, eggs and oil. Stir until thoroughly mixed.
Scoop 1/4 cup / 60 ml of batter into each waffle mold, and cook until waffles are golden and crisped. Keep warm in oven while cooking remaining waffles.
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