John Myers
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Zucchini – Vegetable Side Dish on Buckwheat with Corn and Peas
The perfect zucchini – vegetable side dish on buckwheat with corn and peas recipe with a picture and simple step-by-step instructions.
Vegetable side dish
- 2 small Zucchini
- 1 medium sized Chopped onion
- 1 toe Garlic
- 1 tbsp Gee
- 1 tbsp Rice flour
- 1 tbsp Water
- 1 tbsp Cheshew butter
- Salt and pepper
Buckwheat
- 2 cups Buckwheat
- 300 ml Vegetable broth
- 1 tbsp Gee
- 1 medium sized Chopped onion
- 2 tbsp Corn cooked
- 2 tbsp Peas frozen
- 2 tbsp Salt and pepper
Decoration
- Parsley
Cook buckwheat
- Put the buckwheat in the vegetable stock and cook, the buckwheat should only simmer gently. Then drain, rinse and transfer to a bowl. Sauté the onion in the jelly, let it cool and add it to the buckwheat, add the corn and peas, add a little salt and pepper, if necessary, because the buckwheat is well seasoned in the vegetable stock.
Vegetable side dish
- Leave the onion in the jelly, add the garlic clove, chopped very finely, and leave it on only briefly. Then add the chopped zucchini and toss for about 3 minutes. Now stir the rice flour in the water until smooth and add to the zucchini, stir everything well and let it boil briefly, then add the cheshew butter, which also makes it thickened (I don’t like it that thick), season everything with salt and pepper.
- Arrange the pre-warmed plate and serve with parsley and 1 – 2 cocktail tomatoes – bon appetit and have fun imitating
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