Buckwheat As Side Dish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g buckwheat
- 1 liter vegetable stock
- 1 onion (s)
- 1 clove garlic
- 30 g butter
- 1 carrot (s)
- 4 tablespoon cheese, grated (goat gouda)
Print Recipe
Pin Recipe Instructions
- Briefly scald the buckwheat with boiling water. Then cook in the vegetable stock, this takes about 20 minutes.
- During this time, peel and chop the onion and garlic. Heat the butter in a small pan and fry the onion and garlic until translucent. Finely grate the carrot or cut it into small pieces, add and fry for a few minutes. Mix the buckwheat with the vegetable mixture. Serve sprinkled with the goat gouda as a side dish.
- With margarine instead of butter and without the cheese, the side dish is vegan.
- A sumptuous salad and patties or a colorful pan of vegetables tastes good with it.
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