Herbed Waffle With Caramelized Fennel Club Recipes

SAVORY HERB WAFFLES

Savory Herb Waffles image

These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.

Provided by Deb McMeen

Categories Breakfast and Brunch Waffle Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon garlic salt
1 teaspoon dried parsley
½ teaspoon dried rosemary
¼ teaspoon dried tarragon
1 ½ cups shredded smoked Gouda cheese
2 cups buttermilk
3 eggs, separated
⅔ cup light sour cream
½ cup vegetable oil

Steps:

In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 40.6 g, Cholesterol 134.9 mg, Fat 30 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 9.4 g, Sodium 1043.5 mg, Sugar 7.5 g

CARAMELIZED FENNEL

Caramelized Fennel image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 large fennel bulbs, rinsed and trimmed, cut into eighths
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup freshly grated Grana Padano or Parmigiano Reggiano cheese
1/2 cup bread crumbs

Steps:

Preheat the oven to 400 degrees F.
Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.

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