Herb butter waffles with root vegetables

Ingredients for 5 servings:

• 90 g butter, soft
• 1 tbsp spice mix for herb butter
• 1 garlic clove(s)
• 2 eggs
• 125 g wheat flour type 550
• 50 g potato flour
• ½ tsp baking soda
• salt and pepper
• 100 ml vegetable stock
• 50 ml cream
• 100 g Appenzeller, grated
• Oil for the waffle iron
• 2 large carrots
• 2 parsnips
• 1 apple
• 20 g butter
• 150 ml apple juice
• 1 tsp vegetable stock powder
• 1 tbsp honey, liquid
• salt and pepper
• 1 tbsp flour butter
• 1 tbsp parsley, chopped

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

vegetarian and delicious in autumn and winter

For the waffles, peel and grate the garlic. Cream the butter with the herb butter seasoning and grated garlic until fluffy. Beat the eggs and mix well. Add the flour, potato flour, baking soda, salt, and pepper, and mix with the vegetable stock and cream to form a smooth batter. Preheat a waffle iron, brush the surfaces with a little neutral oil, and pour in one-fifth of the batter. Close the waffle iron and bake the waffles until golden brown. Then place them on a baking sheet, sprinkle with grated cheese, and bake in a preheated oven at 200°C. For the vegetables, peel the carrots, parsnips, and apple, then dice them. Melt the butter in a saucepan and sauté the vegetables. Pour in the apple juice, season with honey, vegetable stock powder, salt, and pepper, bring to a boil, and cook the vegetables. Thicken with the flour and butter and stir in the chopped parsley. The finish: Cut the waffles in half, place the vegetables on the bottom half and cover with the second half.