Root Veggie Waffles!

But you can pancake them too

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. 

Here’s a version dressed up for brunch with crème fraîche — which quickly melts into the nooks and crannies — salmon caviar, and dill. Delicious!

Three different batches of the same recipe using three different root veggies: carrot, beet, and celeriac. All turned out great!

Tips, variations, and additions:

• To get 2 cups of grated vegetables, use about 8 ounces of carrots, a 14-ounce celeriac, or 1 large beet.

• Peel the root vegetables before you grate them.

• To peel celeriac, aka celery root, cut off the rough outsides and roots with a sharp knife, then switch to a peeler.

• You can use any root vegetable that can be grated. In addition to celeriac, carrot, and beet (which I’ve noted as options in the recipe), parsnip, kohlrabi, sweet potato, and turnips would all work.

• Change up the herbs to suit your taste. I like mint and thyme with carrot, finely chopped rosemary and parsley with celeriac, and dill with beet. 

• You can just use one herb, or leave both out if you’re in a hurry. They add flavor, but the waffles or pancakes are still good without!

• Use any kind of milk, including non-dairy. You can also use half & half or cream to add richness.

• Use whatever flour you’d like — whole grain to make these more wholesome, or gluten free if that’s your thing.

• If you don’t have a waffle iron, simply cook the batter as pancakes in a little oil in a hot pan until golden on both sides, about 2 to 3 minutes per side.

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This time last year…

I shared this recipe for chicken and dumpling soup. And by dumplings, I mean the frozen kind. They are the handiest thing to have around, and can be used in so many ways, including this one. Since many of you weren’t here yet and may not have had a chance to peruse the archives, I thought you might like a reminder! I think I’ll be making this myself this week. It’s coooold!

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Root Veggie Waffles (or Pancakes!)

Makes 6 small or 4 large waffles or pancakes

• 1 large egg

• 1/4 cup milk

• 1/2 cup grated Parmesan

• 1/3 cup/64 g all-purpose flour

• Scant 1/2 teaspoon kosher salt

• Freshly ground pepper, to taste

• 1 heaping tablespoon shredded fresh mint or chopped parsley

• 1 teaspoon chopped fresh rosemary or fresh thyme leaves

• 2 tablespoons minced shallot or sliced scallions

• 2 cups grated carrots, celeriac, or beets

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1. In a medium bowl, whisk together the egg, milk, Parmesan, flour, salt, pepper, herbs, and shallots or scallions. Add the grated vegetables and combine thoroughly.

2. Lightly oil a waffle iron and heat until hot. Spoon about 1/4 cup (or more for larger waffles) waffle batter into each plate and cook for 3 to 4 minutes, until browned and crisp. Serve immediately. If making ahead, return to the waffle iron to reheat.

Root Veggie Waffles (or Pancakes)

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Editor: Molly Ramsey