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Wholemeal Waffles with Creamed Vegetables
Main Dishes, Side Dishes
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QimiQ
Benefits
Alcohol stable and does not curdle
Pastry remains juicy and smooth
Full taste with less fat content
15
easy
Ingredients for 4 portions
For the creamed vegetables
250 g
QimiQ Sauce Base
80 ml
Olive oil
120 g
Red onion(s),
peeled
120 g
Leek,
cut into strips
160 g
Broccoli,
blanched
160 g
Zucchini,
diced
100 g
Mushrooms,
finely sliced
100 g
Young spinach
Salt
Black pepper,
freshly ground
1 litre(s)
White wine
0.5 bunch(es)
Parsley,
finely chopped
For the waffles
250 g
QimiQ Sauce Base
60 g
Butter,
melted
3
Egg yolk(s)
2 tbsp
Olive oil
1 pinch(es)
Salt
White pepper
1 pinch(es)
Nutmeg,
ground
3
Egg white(s)
100 g
Spelt wholemeal flour
Method
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.