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Baking with veggies




So lately I've been doing my best to empty out the freezer. So I got out my pumpkin puree and my lumpy beetroot puree and went looking for recipes. The purees were made from roasted veggies last year.

I have a go-to pumpkin waffle recipe thanks to Smitten Kitchen. The trick to a good texture for those is to have a good smooth puree and do not over-beat your egg whites. It makes a huge difference to the recipe if the egg whites are still soft. I didn't take photos because I forgot and I won't rehash the recipe, because you can just follow the link if you want to see if.

I came very close to making beetroot puree waffles, but at the last minute decided not to. It was probably a good plan because there really is such a thing as too many waffles. Instead, I decided that I didn't want to cook something for dinner and we would eat beetroot pikelets (mini pancakes). I also forgot to take photos so this is the only picture you will get:




My Beetroot Pikelet recipe:

  • Whisk together beetroot puree*, one egg, milk* and a packet of vanilla sugar (you can also just use a spoonful of plain sugar)
  • Add self-raising flour*, a dash of cinnamon and a pinch of salt.
  • Melt a bit of butter in your frying pan then pour the excess into your batter.
  • Mix it all together; it should be only just slightly thicker than pancake batter - mine was too thick. Add more milk, or flour to get to the right consistency
  • Add spoonfuls of the batter onto your frying pan. Flip when you get little holes appearing on top and cook the other side.

Serve warm with freshly made raspberry and strawberry jam. YMMV but I swear, it's not quite as weird as it sounds.


*If I was going to guess how much milk, puree and flour should be used, I'd go with half a cup for puree and milk, and a cup of flour. I could be way off because estimations of stuff like that is really not my thing. 

And my ginger is still growing, just in case you were wondering



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We could exchange ginger pics!

I have decided mine is not getting enough sun so OUT! it goes for the summer.

We shall see how it does.

I'm not sold on beetroot pancakes.  I would suggest it to Mister Spoon, but his opinion of beets is unprintable . . .

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@SpoonfulOSugar you could add any other sort of vegetable puree; like carrots, turnip or parsnip, but then probably without the jam, cinnamon and sugar.  ;) I've also seen pumpkin pancake/pikelet recipes floating around out there.

I remember to feed my ginger plant every time I do a foodie blog :P

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Geechee Girl


I haven't been successful in growing ginger. What's your secret? If I had some beet purée, I would probably try latkes.

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@Geechee Girl mine hasn't ever given me much ginger-root so I just leave it in the ground to regrow the next year (it worked, i was a bit surprised). The trick to getting it to start is to find ginger than hasn't been sprayed, or one that already has nice eyes (sometimes if you wash them enough they'll grow even having been sprayed).  I was planning on experimenting more this year but ran out of time.

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Geechee Girl


I haven't been successful in growing ginger. What's your secret? If I had some beet purée, I would probably try latkes.

@OnceUponATime do you bury the whole piece underground?

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@Geechee Girl yup. I didn't put too much soil on top. I probably need to add compost again because that container should be pretty depleted  by now.
There are some cool youtube videos out there for growing ginger. I would love to have a setup like this guys


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Geechee Girl


I love ginger beer, but I have yet to find some as spicy to my liking. 

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