Root Veggie Waffles!
FROM SUBSTACK
These waffles taste way better than they have any right to. They are downright delicious, and you can probably make them with stuff you already have on hand. If you’re anything like me, you have some root vegetables that don’t seem very enticing rattling around in the vegetable bin. Here’s a way to put them to really good use and make dinner (or at least part of it) at the same time.
If you have kids, they may even like these. Not making any promises, but it’s worth a try! These are good served as a side dish, or for breakfast or brunch with an egg on top, or as sort of a taco, piled with shredded chicken, yogurt, lettuce, and tomato. Waffling them is fun, but they are absolutely perfect as pancakes too. Once you make them, leftovers store well and can be reheated at will.
Makes 6 small or 4 large waffles or pancakes
1 large egg
1/4 cup milk
1/2 cup grated Parmesan
