John Myers
Contents
show
Vegetable Fricassee on Buckwheat
The perfect vegetable fricassee on buckwheat recipe with a picture and simple step-by-step instructions.
For the side dish
- 1 half Fennel bulb
- 500 ml Homemade vegetable broth
- 1 small Sliced zucchini
- 1 handful Snow peas cut
- *************************
- 2 tbsp Coconut oil
- 2 tbsp Rice flour
- ************************
- Salt and pepper a.d.M.
- Grated nutmeg
- 2 cups Buckwheat
- 4 cups Homemade hot vegetable broth
- 1 handful Corn
- 1 handful Green peas
- Peel the carrots, if necessary, wash and cut (shape as you like) and cook in the vegetable stock. Then add the sliced fennel in the last 5 minutes and cook with it.
- Now make a roux out of the coconut fat and rice flour, deglaze with the vegetable stock from the carrots and fennel and simmer gently. Season with salt and pepper (if necessary at all) and round off with nutmeg.
- Now add all the vegetables to the hot sauce and let them steep.
In the meantime, cook the buckwheat …
- 4 …. add the buckwheat to the hot, homemade vegetable stock and simmer until it is done, then drain it and put it back in the pot. Add the corn and the peas and let everything stand for about 5 minutes.
Serving
- Arrange the whole thing on preheated plates and enjoy with a salad.
Facebook Comments