Preheat waffle maker according to manufacturer’s directions, using medium-high setting if available.Transfer vegetables to a bowl stir in the remaining 2 minced garlic cloves and the parsley. Gather ends of the towel together, hold the bundle over the sink, and twist the towel tightly to squeeze all excess moisture from the shredded vegetables. Using the large holes of a box grater, shred the remaining onion, the potato, carrot, and turnip onto the towel. For hash browns, place a clean dish towel on the counter. In a medium saucepan combine sliced onion, tomato paste, thyme, bay leaf, one minced garlic clove, cayenne, and 1½ cups water.
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