Buttermilk waffle with pan fried sweetbreads, parsley cream, charred green asparagus and apple syrup

This spring we want to continue the fresh theme with a yummy buttermilk waffle that we top with delicious fried sweetbreads on a smooth, chlorophyll-packed parsley cream and charred, crunchy green asparagus. We use a Belgian waffle iron for the waffles because they are both more stable and crispier than the thinner waffles you get in a regular waffle iron. However, if you’re in a pinch, it’s fine to use a classic waffle iron! The recipe makes 10 servings.

Buttermilk waffle

• 75 g Butter
• 200 g Wheat flour
• 2 tsp Baking powder
• 5 g Salt
• 20 g Granulated sugar
• 2 Eggs
• 220 g Buttermilk
• 90 g Beer
• 1 Baked potato

Bake the potato in a fan oven at 160°C for about 2 hours. Brown the butter in a thick-bottomed pan to 140°C. Press the potatoes through a sieve.
Separate the eggs and whisk together the yolk, buttermilk and beer. Mix the flour, baking powder, salt, sugar and the pressed baking potato in a bowl. Gently fold in the dry ingredients with the buttermilk mixture and stir until smooth. Whisk the egg white into a firm meringue and gently fold it into the batter. Bake the waffles for 5-6 minutes until golden.

Parsley cream

• 40 g Olive oil
• 1 Clove of garlic
• 3 Banana shallots
• 75 g Curly parsley
• 25 g spinach
• 90 g Water
• 100 g Green peas

Peel and thinly slice the onion and garlic, sweat in oil in a pan.
Remove the parsley from the stalk, add the parsley, spinach and green peas and continue sweating for 1-2 minutes. Place everything on a plate.
Chill for about 60 minutes. Blend with water in a blender or food processor to a smooth cream.
Season with salt.

Apple syrup

• 400 g Ingrid Marie apple
• 100 g Sugar
• 100 g Apple cider vinegar
• 2 g of Fire weed
• 10 g Thyme

Juice the apples and pour the juice into a saucepan. Add the sugar, apple cider vinegar, fireweed and thyme. Bring to the boil and allow the mixture to reduce to a syrupy consistency. Continue reducing until the temperature reaches 108°C. Strain the syrup and let it cool completely before pouring it into a dressing bottle.

Green asparagus

• 10 pcs Green asparagus
• Lemon juice

Carefully peel the asparagus. Just before serving, heat a frying pan until piping hot. Saute the asparagus, finish with lemon juice and salt. Cut the asparagus into smaller pieces, about 2-3 cm.

Sweetbreads

• 400 g Sweetbreads
• 100 g Tapioca flour
• 1 Garlic
• 1 bunch of Thyme

Blanch the sweetbreads for 4 minutes and cool quickly in ice water. Remove the skin and cut into thin slices.
Just before serving, coat the sweetbreads in tapioca flour and fry in oil until crispy. Add the butter, garlic and thyme.

Garlic oil

• 2 Garlic cloves
• 50 g Rapeseed oil

Put the garlic and rapeseed oil in a blender jug. Blend the oil and garlic with a hand blender. Leave the garlic oil to stand for a few minutes and strain off the garlic residue before serving.

Salad

• Frisé salad
• Red chicory

Cut the frisée lettuce and put it in ice-cold water. Cut the chicory into julienne strips and place in sparkling water with ice.
Just before serving, strain and toss the salad. Dress with olive oil.

Garnish

• Cheese – we used Arla’s Efterglöd, but you can use a hard cheese like Gruyére
• Olive oil
• Sea salt

To assemble: Start with a waffle, spread parsley cream over the waffle, top with asparagus pieces, sweetbreads, grated cheese, apple syrup and lettuce.