Carrot Waffles with Mascarpone Cream and Roasted Pineapple

Carrot Waffles with Mascarpone Cream and Roasted Pineapple
Carrot Waffles

8 Broads

Carrot Waffles

These awe-inspiring waffles look beautiful, and taste even better. Mascarpone cream is the perfect elegant touch to these hearty waffles: it’ll make you reconsider ever using syrup again. 

4
Servings
533
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of 8Broads.

Ingredients

For the Waffles

  • 3/4 cup all purpose flour
  • 1/3 cup corn starch
  • 3/4 cup carrots, finely grated
  • 3/4 cup almond meal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3/4 tablespoons lemon zest
  • 6 tablespoons butter, melted
  • 1 egg, separated
  • 2 tablespoons sugar
  • 4 thin slices pineapple, peeled and cored

Mascarpone Cream

  • 1/2 cup mascarpone
  • 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice

Directions

For the Waffles

Preheat the waffle iron. In a bowl, combine the flour,almond meal, cornstarch, baking powder, baking soda, 2 tablespoons of sugar, and salt. Stir with a wire whisk to combine and make sure that there are no lumps.

Separate the egg and place the egg white in a medium bowl whip until stiff. In another bowl combine the grated carrots, buttermilk, melted butter, egg yolk, and vanilla. Add to the dry ingredients and when all is mixed gently fold in the beaten egg whites. Set aside.

Slice each half into 4 thin slices. Arrange the slices in a glass baking dish and brush with melted butter. Place under the broiler for 5 to 10 minutes, watching carefully, until they start to brown at the edges. Remove from the oven and set aside.

Brush the hot waffle iron with oil. With a dipper, measure enough of the carrot batter onto the bottom half, not filling to the sides (about 1/2—2/3 cup) so that it bakes without baking over. Carefully remove from the iron when the light turns off and it is baked, 5 to 8 minutes. It will be a deep golden brown.

Place on a plate, Add 2—3 tablespoons of the mascarpone in the middle and arrange the a slice of the roasted pineapple on top. Sprinkle with powdered sugar and a bit of finely grated carrot. Serve with syrup if desired.

Mascarpone Cream

In a small bowl, combine the mascarpone, 1 tablespoon sugar, and lemon juice. Set aside.

Nutritional Facts

Total Fat
15g
21%
Sugar
10g
11%
Saturated Fat
4g
17%
Cholesterol
1mg
0%
Carbohydrate, by difference
90g
69%
Protein
12g
26%
Vitamin A, RAE
178µg
25%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
306mg
31%
Choline, total
11mg
3%
Fiber, total dietary
8g
32%
Folate, total
33µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
439mg
63%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
1216mg
81%
Thiamin
1mg
91%
Water
96g
4%
Zinc, Zn
1mg
13%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.