Wilted Carrot Waffles
Created by: Dustin Selvaggio
Why toss your carrots when they're wilted? Juice them to make a complete dish—the pulp can be made into a flour and the juice into caramel! Make money…not waste!
Ingredients
For Batter
- 300 g (2 cups) of All-Purpose Flour 100%
- 288 g (1 1/2 cups) of Sugar, Granulated 96%
- 244 g (1 cup) of Milk Alternative 81.33%
- 119 g (1/2 cup) of Heavy Cream 39.67%
- 96 g (2) Whole Eggs 32%
- 60 g (1/2 cups) of Carrot Pulp (from wilted carrots) 20%
- 42 g (3 tablespoons) of Oil, Canola or Vegetable 14%
- 12 g (2 1/2) teaspoons of Baking Powder 4%
- 5 g (1 teaspoon) of Vanilla Extract 1.67%
- 4.80 g (1 teaspoon) of Baking Soda 1.60%
Directions
- Sift all dry ingredients together into bowl and set aside. In a large mixing bowl, mix all wet ingredients.
- Pour wet ingredients over dry ingredients and mix with WSB38X BOLT Immersion Blender until fully incorporated. Let rest for a minimum of 15 minutes.
- Use a WW180X or WMB400X Waffle Maker to bake the waffles. We recommend lightly spraying the waffle grids with non-stick cooking spray for the first batch.
- Carrot Caramel: On the WIH400 Induction Range, heat carrot juice and sugar until it simmers. Then reduce on low until large bubbles form (stir often). Add butter and chill.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
