Roast Beef Ciabatta with Celeriac Remoulade
Instead of beef and horseradish, try this new spin with earthy celeriac.
Roast Dinner Waffle
Food
Main Courses
Quick Meals
British
Show versatility as Belgian waffles replace roasties and Yorkshires in this twist on the traditional!
4 Servings
Ingredients
• 100g carrots, peeled
• 100g parsnips, peeled
• 1 tbsp olive oil
• 1 tsp Knorr Vegetable Bouillon Paste
• 100g Brussels sprouts or green beans
• 100g stuffing mix
• 4 Wafflemeister Belgian Waffles
• 4 roasted chicken breasts
• Knorr Gravy
Method
- Chop the carrots and parsnips into batons. Toss with olive oil and a little Knorr Vegetable Bouillon Paste. Roast at 200C for 30-40 mins until golden. Steam or roast the Brussels sprouts or green beans until tender.
- Make the stuffing according to pack instructions. Let it cool slightly before spreading generously into the squares of the Wafflemeister Belgian Waffles.
- Place the stuffed waffles on a tray. Warm at 180C for 8-10 mins until hot and crisp.
- Slice the roasted meat and keep warm ready for serving.
- Prepare Knorr Gravy as per pack instructions, adding a flavour twist if desired.
- Place the stuffed waffle on a plate. Top with slices of roasted meat and drizzle with gravy. Serve alongside your vegetables.
