What best defines a waffle? For me, it’s definitely the aroma. My mouth is watering just thinking about it. But it could also be the softness or the super gourmet toppings… So you might ask, why add courgette?
Well, courgette adds softness and moisture to the recipe, without changing the taste. In short, I find that this vegetable adds a little extra to the dough. Moreover, it is a clever way of getting young and old to consume a vegetable without really noticing it.
Another good thing about this recipe is that it uses only inexpensive and preferably locally sourced ingredients.
- Grate the courgette, place in a sieve and sprinkle with salt. Leave to drain for 30 minutes.
- Meanwhile, melt the butter over low heat and finely chop the chives.
- Rinse to remove the salt and press the grated courgette into a cloth to drain as much as possible.
- Mix the flour, yeast and milk. Add pepper, eggs, melted butter, courgette and chives. Leave to rest in the fridge for 1 hour.
- Pour some batter into the waffle iron and cook each waffle for 3-4 minutes.
This article is brought to you by Noémie Nutrition, a qualified nutritionist in Lausanne. You can find her on her website http://www.noemienutrition.com
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What do you think?