Kale waffle
A variation on potato waffles.
Ingredients
| 100 g | kale |
| 250 g | goose fat |
| 500 g | potatoes |
| 50 g | butter |
| 0.5 | whole egg |
| 5 | egg yolks |
| 125 g | water |
| 75 g | butter |
| 60 g | flour |
| 2 | eggs |
| — | salt and pepper |
Instructions
- Confit the kale in the goose fat and leave to infuse outside the refrigerator for half a day.
- Boil the potatoes until done and allow to steam dry.
- Purée the potatoes and add the butter, whole egg, and egg yolks.
- Use the water, butter, flour, and eggs to create a choux pastry.
- Mix the choux pastry into the potato purée.
- Then stir in the confitted kale and season to taste with salt and pepper.
- Heat a waffle iron and place a spoonful of the batter onto it.
- Cook the waffles in the waffle iron.
Serving suggestions:
- Have a basis for an amuse-bouche,
- as a garnish with a main dish containing stewed meat, or
- as an entremets.