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A vegetarian, gluten-free recipe to get more out of your waffle iron—as well as to pump up the lowly parsnip.
Prep Time: 00:15
Cook Time: 00:15
2 large parsnips, peeled and grated (approximately cups)
1/4 cup yellow onion, grated
1 large clove garlic, minced or pressed
3 tablespoons buckwheat or other non-gluten flour
2 ounces crumbled feta cheese
1 teaspoon salt
1 tablespoon crushed mixed dried herbs, such as parsley, dill, and thyme
small amount of oil for brushing waffle iron, or use non-stick spray
sour cream, cucumber, and olives for garnish
1Mix all ingredients through dried herbs in a bowl.
2Heat the waffle iron. Brush or spray on oil or non-stick spray. Add approximately 1/4 of mixture to middle of waffle iron, spreading out evenly, but not to edges. Close waffle iron. Cook until desired doneness is achieved, approximately 5-6 minutes.
3Garnish with sliced cucumbers, chopped olives, sour cream, and other toppings as desired.
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