John Myers
Ingredients for 4 servings:
- 500 g carrot(s)
- 300 g potatoes
- 30 g ginger, finely chopped
- ½ tsp salt
- 1 pinch(s) of sugar
- 6 peppercorns, ground
- Nutmeg, freshly grated
- 2 tbsp buckwheat (or other whole grain) ground
- Margarine, lactose-free
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free, dairy-free, vegan
Finely grate the potatoes and carrots and puree them with an electric blender. Squeeze the juice through a linen cloth. Mix in the salt, sugar, pepper, nutmeg, and ground buckwheat. The mixture should now have the consistency of stiff pancake batter. If not, thicken it with a little flour or thin it with some of the reserved potato water. Preheat the waffle iron, brush both sides with margarine for each waffle. Pour in the mixture in portions and bake until waffles form. Waffles take 8-10 minutes each at medium heat. If the waffle cracks, close the lid again and press down; usually another 2 minutes are sufficient. My own recipe
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