What is more delicious than our parsnip waffles, fully loaded with brie.
250g plain flour, sieved
7g baking powder, sieved
60g caster sugar
2 large free range eggs
30ml vegetable oil
200g brie, sliced
Spiralize the parsnips with the Thin noodle blade. Cut the strands into 4-5 cm pieces. Cook the spiralized
parsnip in boiling salted water for 45 seconds. Drain then place in iced water until cold. Remove and dry
on kitchen paper making sure all excess water is removed.
Mix the flour, salt, sugar and baking powder in a bowl. In a separate bowl mix the milk, eggs and vegetable oil together then add this mixture to the flour mixture and combine well. Pass this mixture through a fine sieve to remove any lumps. Refrigerate for 20 minutes.
Heat the waffle machine, add the parsnip to the waffle mix and stir well. Cook the waffles. Place slices of brie on top of each cooked waffle when warm and serve.
Tom’s Tip: Make enough for the whole family and instead of the brie serve with syrup and strawberries as a great treat for the kids.