Buckwheat with baby vegetables

Buckwheat with baby vegetables


Recipe Details:

  • Difficulty: Low
  • Prep time:00:45min
  • Serves:4

Type of food:

Ingredients:

  • Buckwheat: 250 g
  • Carrot: 200 g
  • Courgette: 200 g
  • Brocoli: 150 g
  • Parsley: 50 g
  • Garlic: 1 clove
  • Vorgin olive oil: 75 ml
  • Salt to taste

Preparation:

Rinse the buckwheat, and bring it to the boil using plenty of water in a large saucepan. Lower the heat and cook for 7-10 minutes. Drain the buckwheat, and stretch it out to cool. Meanwhile, peel the carrot and chop it brunoise style (into 1 cm dice). Wash the courgette, and cut the outer part with the skin only brunoise style. Chop the broccoli into small florets and cut the stalks brunoise style. Finely chop the garlic and the parsley separately.

In a pre-heated frying pan, gently sauté each of the vegetables separately in the olive oil and salt. They should be cooked but still crunchy. Right at the end, add the parsley and garlic and lightly sauté. Mix all the vegetables thoroughly with the buckwheat. If necessary, add a little more olive oil and salt, and serve.

You may also like

Smoked aubergine with bulgur wheat, celery, and fresh mint yoghurt

Smoked aubergine with bulgur wheat, celery, and fresh mint yoghurt

Chlorella vegetarian rice

Chlorella vegetarian rice

Chicken and asparagus paella

Chicken and asparagus paella

Tuna tataki, home-made kimchi and pickled tomatoes

Tuna tataki, home-made kimchi and pickled tomatoes

Tuna tartare and osmotised watermelon

Tuna tartare and osmotised watermelon