{"id":30062,"date":"2025-03-17T19:39:27","date_gmt":"2025-03-17T18:39:27","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/buttermilk-waffle-with-pan-fried-sweetbreads-parsley-cream-charred-green-asparagus-and-apple-syrup\/"},"modified":"2025-03-19T22:49:25","modified_gmt":"2025-03-19T21:49:25","slug":"buttermilk-waffle-with-pan-fried-sweetbreads-parsley-cream-charred-green-asparagus-and-apple-syrup","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/buttermilk-waffle-with-pan-fried-sweetbreads-parsley-cream-charred-green-asparagus-and-apple-syrup\/","title":{"rendered":"Buttermilk waffle with pan fried sweetbreads, parsley cream, charred green asparagus and apple syrup"},"content":{"rendered":"\n<div id=\"aveqia-text-block_afc7208c31ca12d948f5e8c888536e78\" class=\"block-aveqia-text wrapper md:my-20 my-12\">\n  <div class=\"container max-w-2xl mx-auto wysiwyg\"><p>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&#8217;re in a pinch, it&#8217;s fine to use a classic waffle iron!   The recipe makes 10 servings.<\/p>\n<p>Buttermilk waffle<\/p>\n<ul>\n<li>75 g Butter<\/li>\n<li>200 g Wheat flour<\/li>\n<li>2 tsp Baking powder<\/li>\n<li>5 g Salt<\/li>\n<li>20 g Granulated sugar<\/li>\n<li>2 Eggs<\/li>\n<li>220 g Buttermilk<\/li>\n<li>90 g Beer<\/li>\n<li>1 Baked potato<\/li>\n<\/ul>\n<p>Bake the potato in a fan oven at 160\u00b0C for about 2 hours. Brown the butter in a thick-bottomed pan to 140\u00b0C. Press the potatoes through a sieve.<br \/>   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.   <\/p>\n<p>Parsley cream<\/p>\n<ul>\n<li>40 g Olive oil<\/li>\n<li>1 Clove of garlic<\/li>\n<li>3 Banana shallots<\/li>\n<li>75 g Curly parsley<\/li>\n<li>25 g spinach<\/li>\n<li>90 g Water<\/li>\n<li>100 g Green peas<\/li>\n<\/ul>\n<p>Peel and thinly slice the onion and garlic, sweat in oil in a pan.<br \/>\nRemove the parsley from the stalk, add the parsley, spinach and green peas and continue sweating for 1-2 minutes. Place everything on a plate.<br \/>\nChill for about 60 minutes. Blend with water in a blender or food processor to a smooth cream.<br \/>\nSeason with salt.  <\/p>\n<p>Apple syrup<\/p>\n<ul>\n<li>400 g Ingrid Marie apple<\/li>\n<li>100 g Sugar<\/li>\n<li>100 g Apple cider vinegar<\/li>\n<li>2 g of Fire weed <\/li>\n<li>10 g Thyme<\/li>\n<\/ul>\n<p>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\u00b0C. Strain the syrup and let it cool completely before pouring it into a dressing bottle.    <\/p>\n<p>Green asparagus<\/p>\n<ul>\n<li>10 pcs Green asparagus<\/li>\n<li>Lemon juice<\/li>\n<\/ul>\n<p>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.   <\/p>\n<p>Sweetbreads<\/p>\n<ul>\n<li>400 g Sweetbreads<\/li>\n<li>100 g Tapioca flour<\/li>\n<li>1 Garlic<\/li>\n<li>1 bunch of Thyme<\/li>\n<\/ul>\n<p>Blanch the sweetbreads for 4 minutes and cool quickly in ice water. Remove the skin and cut into thin slices.<br \/>\nJust before serving, coat the sweetbreads in tapioca flour and fry in oil until crispy.  Add the butter, garlic and thyme.<\/p>\n<p>Garlic oil<\/p>\n<ul>\n<li>2 Garlic cloves<\/li>\n<li>50 g Rapeseed oil<\/li>\n<\/ul>\n<p>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.  <\/p>\n<p>Salad<\/p>\n<ul>\n<li>Fris\u00e9 salad<\/li>\n<li>Red chicory <\/li>\n<\/ul>\n<p>Cut the fris\u00e9e lettuce and put it in ice-cold water. Cut the chicory into julienne strips and place in sparkling water with ice.<br \/>\nJust before serving, strain and toss the salad. Dress with olive oil.  <\/p>\n<p>Garnish<\/p>\n<ul>\n<li>Cheese &#8211; we used Arla&#8217;s Eftergl\u00f6d, but you can use a hard cheese like Gruy\u00e9re<\/li>\n<li>Olive oil<\/li>\n<li>Sea salt<\/li>\n<\/ul>\n<p>To assemble: Start with a waffle, spread parsley cream over the waffle, top with asparagus pieces, sweetbreads, grated cheese, apple syrup and lettuce.<\/p>\n<\/div>\n    <\/div>","protected":false},"featured_media":29824,"template":"","recipe_category":[],"course":[281,279],"season":[],"class_list":["post-30062","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat-en","course-vegetables-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Buttermilk waffle with pan fried sweetbreads, parsley cream, charred green asparagus and apple syrup - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Buttermilk waffle with pan fried sweetbreads, parsley cream, charred green asparagus and apple syrup och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/buttermilk-waffle-with-pan-fried-sweetbreads-parsley-cream-charred-green-asparagus-and-apple-syrup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buttermilk waffle with pan fried sweetbreads, parsley cream, charred green asparagus and apple syrup - 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