Sweet potato waffle with mustard asparagus

Ingredients :

Ingredients for 4 people (8 pieces)

For waffles
420 g of raw* red sweet potatoes
90 g of whole oatmeal
75 g of 0% Greek yogurt
15 g of hemp seeds
3 eggs
1 spoonful of lemon juice
12 g of baking powder
3 twigs of thyme
fine salt, black pepper
oil for the plate

For asparagus
250 g of Almaverde Bio Asparagus Tips
30 g of delicate mustard
4/5 fresh onions
Sucor minced garlic
2 teaspoonful of extra virgin olive oil
salt, black pepper
12 g of hemp seeds
4 twigs of thyme

Tips and variations :
If you want to prepare the batter in advance, keep it in the refrigerator for up to 30 minutes before using it and add the baking powder only at the last moment. Oatmeal is rich in protein and has a low glycemic index, but you can replace it with whole meal flour from other cereals. This course is ideal to serve for a brunch but also perfect for an alternative lunch or dinner. If you don't have a waffle iron, you can make pancakes with the same dough.
Course :
Second dish
With products :
Preparation :
Peel and boil the potatoes, at the end you need to obtain * 350 g of cooked potatoes, drain it well and crush with a potato masher. In a bowl, stir eggs, add yogurt, potatoes, lemon juice, hemp seeds, thyme, salt, pepper and mix. Add the sifted oatmeal flour and baking powder, stir a little in order to mix the ingredients. Heat the waffle iron plate, soak a paper towel with oil and pass it on both sides of the plate, quickly put a couple of spoonfuls of dough inside and close. Cook a few minutes or until it’ll become golden brown. Pick up the waffles by helping you with kitchen tongs, re-oil the plates and continue until the batter is finished. Meanwhile, in a pan, heat two spoonfuls of oil and brown the sliced spring onions until them are soft, remove from the pan and put it apart. In the same pan put the asparagus with garlic, add a cup of water and cook for about ten minutes adding some water if necessary, at the end of cooking there will be no liquid left. Remove from heat, add the cooked onions and season with salt and pepper, add the mustard and mix gently. Serve the waffles with the asparagus, complete with hemp seeds and fresh thyme.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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