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easy &quick

Wholemeal Waffles with Creamed Vegetables

QimiQ Benefits

  • Alcohol stable and does not curdle
  • Pastry remains juicy and smooth
  • Full taste with less fat content

Minutes

15

Difficulty

easy

Wholemeal Waffles with Creamed Vegetables
Wholemeal Waffles with Creamed Vegetables

Ingredients

For 4 portions

  • For the creamed vegetables

  • 250g

    QimiQ Cream Base

  • 80ml

    Olive oil

  • 120g

    Red onion(s), peeled

  • 120g

    Leek, cut into strips

  • 160g

    Broccoli, blanched

  • 160g

    Courgette(s), diced

  • 100g

    Mushrooms, finely sliced [émincé PF]

  • 100g

    Young spinach

  • Salt

  • Black pepper, freshly ground

  • 1litre(s)

    White wine

  • 0.5bunch(es)

    Flat-leaf parsley, finely chopped

  • For the waffles

  • 250g

    QimiQ Cream Base

  • 60g

    Butter, melted

  • 3

    Egg yolk(s)

  • 2tbsp

    Olive oil

  • 1pinch(es)

    Salt

  • White pepper

  • 1pinch(es)

    Ground nutmeg, ground

  • 3

    Egg white(s)

  • 100g

    Spelt wholemeal flour

Preparation

  1. For the creamed vegetables: fry the vegetables in the hot olive oil. Season well, douse with the white wine and reduce.
  2. Add the QimiQ Sauce Base and bring to the boil. Stir in the parsley and season to taste with the salt and pepper.
  3. For the waffles: mix the QimiQ Sauce Base together with the melted butter, egg yolks, olive oil and spices.
  4. Beat the egg whites with a pinch of salt until stiff.
  5. Fold the flour into the QimiQ Sauce Base mixture alternately with the beaten egg whites.
  6. Heat the waffle iron and brush with butter. Spoon about 1 ladle of batter onto the hot waffle iron and cook for approx. 2 minutes until golden brown.
  7. Serve hot with the creamed vegetables.
Some doughy looking food

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