SAVORY CARROT WAFFLES W/ COCONUT CURRY DRIZZLE
Cook Time: 8 minutes per waffle
Yields: 2 small waffles, 1 serving (multiply as desired)
INGREDIENTS
1 large carrot, finely grated (I used a microplane)
1 large russet potato, finely grated (I used a microplane)
1/4 cup finely chopped green onions (green partsonly)
1 TBS coconut oil or butter (melted) , salt, pepper
curry sauce (of any variety) or curry paste and coconut milk
sprouts, microgreens, and/or cilantro to top
INSTRUCTIONS
Crank your waffle iron up to nearly full heat and lightly grease it. Since the waffles take a while to cook, it's best to grate up half of the veggies, get one waffle on, and then grate the second half while it cooks. This way the potato doesn't brown during the downtime. With half of the veggies shredded, use a cheesecloth or fine mesh strainer to squeeze as much water as possible from the carrots and potatoes. Fluff out the mixture of carrots and potatoes with your fingers or with a fork. Add half of the scallions, half of the coconut oil, and a dash of salt and pepper. Combine well. Forming the mixture into a little pancake, place it in the waffle iron and close the lid, placing pressure on the "batter" to encourage it to spread out. Cook for about 8 minutes, or until nicely browned and crisp. Once it's done, pop it into the oven or toaster oven to keep it warm. While the first waffle cooks, prepare the "batter" for the second waffle (repeating the above steps). Heat up curry sauce or make a quick curry with curry paste and a bit of coconut milk. Drizzle the waffles with curry and top with sprouts and/or cilantro as desired.