buckwheat butter

Ingredients for 1 servings:

• 50 g buckwheat
• 100 ml water
• ½ vegetable stock cube
• 1 clove(s) garlic
• 1 tbsp curry powder
• 1 bunch of herbs
• 40 g butter
• Salt
• pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian spread – can also be used as pesto

Briefly roast the buckwheat in a small saucepan, then simmer with 100 ml of vegetable stock (e.g., from half a vegetable stock cube) and a small, finely chopped garlic clove for 20 minutes according to the instructions. Chop the herbs. Add the curry powder, 50 g butter, and the chopped herbs to the still-warm pan. Mix everything well until the butter has melted. Pour the mixture into a screw-top jar and store in the refrigerator. You can store the buckwheat butter for a few days and use it as a spread or as a pesto with spaghetti, ideally with a few drops of oil to prevent it from sticking together. However, it’s best to only make small amounts of buckwheat butter and always prepare it fresh.