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: 164-inch / [i]10 cm[/i] waffles
Author: Mary Gillespie
Ingredients
1medium onionpeeled
4medium potatoesscrubbed
2medium parsnipspeeled
1teaspoon/ 5 ml salt
1/2teaspoon/ 2.5 ml pepper
2/3cup/ 160 ml whole wheat or all-purpose flour
2eggs
1/4cup/ 60 ml vegetable oil
Instructions
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.