As I wind down the stores of veggies I'd put up last Fall, when the weekly CSA farm share delivery was a routine--not like I'm desperately anticipating these days--I had extra carrots. Crazy, right? When we eat them with dips, in tacos and meatloaf and burgers and stew . . . and the sweet farm carrot tops are a particular favorite of Crystal the composting guinea pig.
However, excess I had, so excess I put up--by finely shredding then freezing. And over the winter, we got to enjoy carrot waffles.
I love this recipe because it enables me to measure out all the ingredients in the evening, when I am awake, and then just roll out of bed and heat the waffle iron while my tea is steeping.
You can find the recipe here.