Styrian Heidensterzgröstl
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g lard
- 500 ml water
- 500 g buckwheat, round (heather flour)
- 100 g reaves (reaves)
- a bit salt
Print Recipe
Pin Recipe Instructions
- Heat the lard in the pan.
- Mix the water with heather flour and add to the heated pan and roast on a low flame.
- Skip the grams (let them get hot until they are crispy),
- then peel off the Heidensterz with this mixture of greens = roast until very small pieces are.
- Tastes good with mushroom soup.
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