Potato and Rosemary WafflesMike Reid
Serves 2 or 4
- 50g Butter – Unsalted
- 150ml Buttermilk
- 50ml Double Cream
- 3 Free Range Eggs, plus 2 for topping (fried)
- 125g Plain Flour
- 100ml Whole Milk
- Parmesan 50g grated
- 240g Dutch cream potatoes, grated
- Few sprigs Rosemary
- Salt to taste
- Bring to the boil the milk, cream, salt & butter.
- Add flour and stir through for 1 minute
- Turn the heat off and add the eggs, buttermilk and cream
- Add to a food processor and blend on medium speed until a smooth consistency is created.
- Peel the potato and fine grate.
- Grate the parmesan.
- Hand pick the rosemary and fine chop.
- Evenly combine all products.
- Oil the waffle machine, pour the mix onto the machine and cook on both sides until golden brown.
Our friends at Wine Selectors suggest pairing this dish with a Semillon Sauvignon Blanc.
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