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.
For the buckwheat:
320 grams of buckwheat
1 tablespoon of cumin seeds
extra virgin olive oil
Cream of Borlotti
1 can of Borlotti beans
50 grams of onion
apple cider vinegar
500 grams of potatoes
1/2 tablespoon cinnamon
20 grams of oil
500 grams of asparagus
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.
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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