Savoy cabbage with buckwheat and salsify

Ingredients for 4 servings:

• 100 g buckwheat
• Savoy cabbage, about 1/3 of a head
• 4 salsify
• 2 carrots
• 2 onions, red
• 1 piece(s) celeriac, approx. 100 g
• 4 mushrooms
• e.g. salt and pepper
• n. B. Garlic, approx. 2 – 3 cloves
• n. B. water
• n. B. herbs, frozen
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

colorful and delicious

Wash the savoy cabbage leaves and cut into medium-sized strips. Peel, wash, and roughly chop the salsify, celery, onions, and carrots. Slice the mushrooms. Heat oil in a deep pan or wok. Add all the vegetables and the raw buckwheat to the pan and fry briefly. Then add the savoy cabbage and fry. Add a few chopped cloves of garlic, if desired. Add water (about a glass) so that everything is covered. Close the lid. The buckwheat needs the water to cook—you may need to add a little more if everything is dry and the buckwheat grains aren’t cooked through yet. Season to taste with pepper, salt, and herbs and simmer for about 20 minutes. Variation: Some of the water can be replaced with soy cream—this will make the dish a bit creamier.