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Vegetarian buckwheat and vegetable casserole

updated

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Ingredients for 4 servings:

  • 200 g buckwheat
  • 400 ml vegetable stock
  • 1 zucchini
  • 2 carrots
  • 1 kohlrabi
  • 1 leek(s)
  • 2 tbsp oil
  • 200 ml cream
  • 150 g feta cheese
  • salt and pepper

Instructions

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

Bring the buckwheat to a boil in the vegetable broth. Simmer over medium heat until the liquid is completely absorbed. Cut the peeled zucchini, carrots, and kohlrabi into pieces. Trim and wash the leeks and cut them into thin rings. Heat the oil in a pan and sauté the vegetables. Season with salt and pepper. Place the vegetables and buckwheat in a baking dish. Pour the cream over the vegetables and sprinkle with the crumbled feta. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes on the middle rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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