In Recipes from the Root Cellar (Storey Publishing, 2010) explore the delicious, versatile world of root-cellar vegetables including winter squashes, jewel toned root vegetables, and hearty potatoes which open a world of recipes for in the colder months. Enjoy all of these vegetables whether they come from straight from the market or a root cellar where they have been stored and learn to expand your realm of recipes to include your root cellar vegetables to dishes like Pumpkin Waffles and many more.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1-3/4 cups pumpkin purée or cooked and puréed winter squash
- 2 cups milk
- 3/4 cup sunflower or canola oil
- 4 tablespoons butter, melted
- 2 eggs, separated
- Pure maple syrup, for serving
- Preheat a waffle iron. Preheat oven to 200 degrees Fahrenheit.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl.
- In a large bowl, combine pumpkin, milk, oil, butter, and egg yolks.
- In another medium bowl, beat egg whites until stiff but not dry.
- Stir flour mixture into pumpkin mixture. Fold in egg whites.
- Lightly spray the waffle iron with nonstick cooking spray, and ladle about 1/4 to 1/3 cup batter into each waffle quarter. Cook according to the waffle iron manufacturer's directions. Repeat with remaining batter.
- Keep cooked waffles in the warm oven until all are prepared.
- Serve hot, with maple syrup on the side.
More from Recipes from the Root Cellar:
- Bacon-Sauteed Brussels Sprouts Recipe
- Potato Knishes Recipe
- Vegetarian Egg Rolls Recipe
- Stuffed Cabbage Rolls Recipe
- Vegetables Recipes from the Root Cellar
Reprinted with permission from Recipes from the Root Cellar by Andrea Chesman, published by Storey Publishing.