Wholemeal Waffles with Creamed Vegetables

Main Dishes, Side Dishes
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Ingredients for 4 portions
  • For the creamed vegetables
  • 250 g QimiQ Classic, chilled
  • 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 Classic, room temperature
  • 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.
Finish with the cold QimiQ Classic, add the parsley and season to taste with the salt and pepper.
3.
For the waffles: whisk the unchilled QimiQ Classic smooth. Add the melted butter, egg yolks, olive oil and spices and mix well.
4.
Beat the egg whites with pinch of salt until stiff.
5.
Fold the flour into the QimiQ 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.