Potatoes, asparagus and buckwheat

Recipes

Potatoes, asparagus and buckwheat

Combine taste with lightness? You can! Here is a simple recipe to prepare but very tasty: potatoes, asparagus and buckwheat. Here are the ingredients and preparation.

Ingredients

For the buckwheat:

320 grams of buckwheat
1 tablespoon of cumin seeds
extra virgin olive oil
salt

Cream of Borlotti

1 can of Borlotti beans
50 grams of onion
salt
apple cider vinegar
oil

Potatoes

500 grams of potatoes
1/2 tablespoon cinnamon
20 grams of oil
salt

Asparagus

500 grams of asparagus
oil
salt

Preparation of buckwheat

Cook the buckwheat in boiling salted water for 16′. Drain very well and pass it in a pan with hot oil.

Hall and add cumin.

Preparation of the cream of borlotti

Cook the onion cut into julienne strips. Blend the beans with olive oil and the cooked onion, until a compact but creamy puree is obtained.

Season the mixture with the remaining ingredients. Place in a pastry bag.

Potato preparation

Peel the potatoes and cut into 3 cm pieces. Place them in a pot covered with cold water and bring to cooking. Drain and cool.

Blend the potatoes with cinnamon, oil, salt and add water to get a consistency similar to a non-liquid purée.

With the help of a sac à poche, place the mass on baking paper, forming a 3 cm half-spheres. Bake at 250# for about 40′ or until golden brown.

Preparation of asparagus

Assemble the asparagus and cut into 3 cm pieces. Roast in a pan with a little oil and salt.

Now that you have everything ready, place the buckwheat in the dish, with the sac à poche add the cream of cold beans. Put the hot soufflé and asparagus.

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