Parsnip, parsley and cheddar waffles served with tomato Kasundi



450g grated parsnip (approx. 2 parsnips depending on size)

¼ tsp garlic powder

2 eggs

Olive oil

2 tbsp chopped parsley

½ cup cheddar cheese

½ cup milk

¼ cup rice flour



Port Larders tomato kasundi to serve


Heat a pan on a moderate – high heat and add a little olive oil. Cook the grated parsnip until it is slightly coloured and softened. Add the garlic powder and stir through. Take off the heat and allow to cool

In a bowl whisk the eggs, milk, chopped parsley

Grate the cheddar and add to the bowl along with the rice flour and the cooled parsnip. Stir together and season with salt and pepper

Heat a waffle iron on high, cook the waffles

Serve the hot waffles with a side salad and the tomato kasundi


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