Assorted Savory Waffles with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 235.3 μg | (392 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 29.8 μg | (66 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 316 mg | (32 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the batter
- 80 grams butter
- 3 eggs (separated)
- 200 grams Pastry flour
- 200 milliliters milk
- 2 carrots
- lemon juice
- 150 grams fresh Spinach
- 60 grams Gouda
- vegetable oil (for the waffle iron)
- also
- 2 Tbsps scallions
- For the salad
- 1 Lettuce
- 250 grams button Mushroom
- 2 Tbsps Wine vinegar
- 1 tsp sharp Mustard
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
For the salad, rinse lettuce and spin dry and cut into bite-size pieces. Clean mushrooms and cut into thin slices. Mix vinegar, oil and mustard and season with salt and pepper.
For the waffles, separate eggs. Mix egg whites until stiff and refrigerate. Mix egg yolks, salt and butter until creamy. Mix flour with baking powder and stir together with milk into egg yolk mixture. Cover and let stand for 30 minutes.
Peel carrots and finely grate and puree with lemon juice. Rinse spinach, blanch in boiling, salted water and drain and rinse with cold water and squeeze out water and chop finely. Finely grate cheese.
Divide batter into 3 small bowls. Mix 1/3 of batter with carrots and spinach and mix 1/3 with cheese. Mix 1/3 with egg whites and season with salt and pepper. Preheat and grease waffle iron.
Mix mushrooms and vinaigrette and season with salt.
For each waffle, pour small amount of batter into waffle iron and cook. Cut hot waffles in half and stack on plates. To serve, arrange lettuce and mushrooms and sprinkle with chopped chives.
