Savory carrot and chicken waffles

Name: Savory carrot and chicken waffles
Ingredients: 300 g carrots; 1000 ml water; 3 processed cheese triangles (50 g); 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 1 tablespoon dry yeast; 250 ml milk; 250 g flour; 2 eggs; 1 pinch of salt; 80 g melted butter; 150 g chicken breast (boiled or roasted); 1/2 green pepper (60 g); 30 g grated kashkaval; 1 teaspoon paprika

Appetizers - Savory carrot and chicken waffles by Marta L. - Recipia

Savory carrot and chicken waffles, made with a dough that rises for 2 hours, are served hot next to a green salad. The carrot flavor is very mild, and the chicken and kashkaval make them filling, good even for kids who avoid vegetables. I pick carrots of similar size so they all cook at the same time. Prep: 25 minutes. Cooking: 45 minutes. Resting: 130 minutes. Total time: 200 minutes. Servings: 4. About 590 kcal and 25 g protein per serving.

Ingredients

For the puree

300 g carrots
1000 ml water
3 processed cheese triangles (50 g)
1/4 teaspoon salt
1/4 teaspoon ground pepper

For the dough

1 tablespoon dry yeast
250 ml milk
250 g flour
2 eggs
1 pinch of salt
80 g melted butter

For the final mix

150 g chicken breast (boiled or roasted)
1/2 green pepper (60 g)
30 g grated kashkaval
1 teaspoon paprika

Preparation

1. Peel the carrots and boil them whole in 1000 ml of water for 25 minutes, until a fork goes in with no resistance at all. Drain. 2. Let them cool, then mash them finely with a fork or a blender. Mix the puree with 3 processed cheese triangles, 1/4 teaspoon salt and 1/4 teaspoon ground pepper. 3. Dissolve 1 tablespoon dry yeast in 250 ml lukewarm milk, stir and leave it for 10 minutes. 4. In a large bowl mix 250 g flour, 2 eggs and 1 pinch of salt. 5. Pour in the milk with the yeast, then 80 g melted and cooled butter. Mix, cover the bowl and leave the dough to rest for 2 hours, until it puffs up and bubbles on the surface. 6. Add to the dough the carrot puree, 150 g boiled or roasted chicken breast cut into small pieces, 1/2 green pepper finely chopped, 30 g grated kashkaval and 1 teaspoon paprika. Mix well. 7. Heat the waffle iron and put 1-2 tablespoons of the mixture on each plate. Close and leave about 5 minutes, until the waffles are well browned. 8. Take them out and repeat with the rest of the dough, in about four batches of 5 minutes each. Serve hot, crisp at the edges.

Notes

The carrots can be replaced with the same amount of cauliflower, broccoli, spinach, pea or celery puree. The dough contains gluten, eggs, milk and butter, so it is not for anyone who avoids any of them. If the puree comes out watery, drain it a little before mixing it with the processed cheese. The chicken works boiled or roasted, but cut it into small pieces, small enough to fit easily in a spoonful of dough. Deeper plates or a weaker waffle iron need a minute or two more per batch. Start the dough about three and a half hours before the meal. Leftover waffles keep up to 3 days in the fridge and reheat in the oven, 10 minutes at 180 °C, until very crisp. They go well with a green salad.

Frequently asked questions

Can I use fresh yeast instead of dry?

Yes, about 25 g of fresh yeast, crumbled into the same lukewarm milk, then leave it 10 minutes as well.

What do I do if the dough does not rise after two hours?

Give it 30 more minutes in a warm place, covered. If it still does not bubble, the milk was probably too hot and the yeast stopped working, so the dough has to be started again with only lukewarm milk.

Why do the waffles stick to the plates?

The iron was not hot enough when you added the dough, or the waffle was opened too soon. If it happens often, brush the plates with a very thin layer of melted butter.

What can I use instead of processed cheese?

About 50 g of cream cheese, mixed into the puree the same way, with the salt and pepper.

Can I use chicken thigh instead of breast?

Yes, again 150 g of meat without skin and bones, from a boiled or roasted thigh. Cut it small, so the pieces do not tear the waffle.