These 5 ingredient parsnip waffles are going to become your new favorite savory waffle recipe! They are so easy to make, taste amazing and are perfect for breakfast, brunch or dinner! These savory parsnip waffles are gluten free, grain free, paleo, Whole30 and only take 10 minutes and need 5 ingredients!
Breakfast food is pretty much the best, if you ask me! Pancakes, waffles, eggs, sweet potato hash, I could literally eat breakfast for every meal. There was something about having breakfast for dinner when I was a kid that was just the most fun meal in the world. And I guess I have never really grown out of that!
Instead of eating a bowl of cereal the next time you want breakfast for dinner, make these super simple savory parsnip waffles! You don’t need many ingredients and you really can’t mess this recipe up, it’s so easy!
What you need to make this easy parsnip savory waffle recipe:
How to make savory parsnip waffles:
The key to making these parsnip waffles quickly is a food processor! Instead of grating the parsnips by hand, use the shredding attachment of your food processor and you will have perfectly shredded parsnips in under 1 minute flat!
In a large bowl, mix together 2 eggs, garlic powder, dried thyme and salt.
Add the shredded parsnips to the egg mixture and stir well, making sure the parsnips are well coated.
Preheat the waffle iron, and cook ½ of the mixture for 5 minutes in a hot waffle iron. Repeat for the second waffle!
What goes with savory waffle recipes?
Savory waffles can be served with sweet or savory toppings. Here are some of my favorites:
- Salad greens (with this creamy garlic sauce drizzled on top)
- Chopped tomatoes
- Smoked salmon
- Jalapeno cilantro hummus
- Crumbled bacon
- Candied walnuts
Health benefits of parsnips:
Parsnips are a root vegetable and are a relative of the carrot. They have cream colored skin and flesh and have a very distinct, almost nutty but sharp flavor, as they are also a cousin of parsley.
Parsnips often show up easily available in the grocery store during the fall/winter months, but are available in most stores year round! They are full of fiber (specifically soluble fiber) and are a great source of vitamin C (which is great for cold and flu season).
How to buy and store parsnips:
When you are in the store, watch out for parsnips that have started to go soft. Parsnips are often in a bulk bin in the refrigerated section, often around where the other root vegetables (turnips, beets, rutabagas, carrots) are sold.
Store parsnips in the refrigerator. I usually keep them in the vegetable crisper drawer and they last a month or more in the refrigerator.
How to use parsnips:
Be sure to peel the skin from the parsnip and cut off the top and the bottom ends.
Other great savory breakfast ideas:
- Cauliflower Low Carb Waffles
- Smoked salmon frittata
- Spring veggie frittata
- Cauliflower low carb breakfast tostadas
- Low carb Cauliflower bagels
5 Ingredient Parsnip Waffles | Savory Parsnip Waffles
- Preheat the waffle iron
- Peel the parsnips and cut the top and bottom ends off. Cut the parsnips down into small enough pieces to fit into the feeding tube of your food processor.
- Using the grating attachment of your food processor, grate the parsnips. You can also do this by hand if you don't have a food processor
- In a large bowl, combine the two eggs, salt, garlic powder and dried thyme. Mix well.
- Add the parsnips to the egg mixture and stir well to fully incorporate the eggs into the parsnips
- Spray the waffle iron with non-stick spray and pour half the mixture onto the waffle iron. Even it out and close the waffle iron.
- Cook for 5 minutes. Carefully remove the waffle when finished and cook the second waffle the same way.