The wow factor is off the chart for these delicious Buckwheat balls. My husband likes them a bit spicier than the recipe prescribes and I like them made up to the recipe listed here. But remember because it is a savory dish you can use herbs to change the flavor completely. Enjoy this great recipe!
Ingredients for 3 servings
For the buckwheat balls
100 g buckwheat – rinse thoroughly
50 g organic gluten-free breadcrumbs
20 g morels (or other mushrooms), dried – soak in water for 15 minutes, drain and cut into fine rings
200 ml vegetable broth
2 tbsp olive oil, heat resistant
1 tbsp fine yeast flakes
1 teaspoon chopped thyme
For the savoy cabbage vegetables
250 g savoy cabbage – cut into 1 cm wide strips
250 g of brown mushrooms – cut into slices
120 g chestnuts, frozen – let thaw and cut in half
300 ml vegetable broth
150 ml soy cream
3 tbsp olive oil, heat resistant
1 tbsp tamari (soy sauce)
Mix 2 teaspoons of potato starch with 4 tablespoons of water
1 pinch of nutmeg powder
2 tbsp chopped parsley
Smoked salt (optional)
Crystal salt and pepper from the mill
Preparation time approx. 25 minutes
Cooking / baking time approx. 30 minutes
Drawing / resting time approx. 5 minutes
For the buckwheat balls, put 200 ml vegetable stock in a saucepan and season well with salt and pepper. Add the buckwheat and morels and bring to the boil, covered. When the broth is boiling, reduce the heat, remove the lid and simmer for approx. 15 minutes; Stir occasionally. After the 15 minutes put the lid back on, let it swell for 5 minutes and then let it steam out a little.
In the meantime, for the savoy cabbage vegetables, heat 1 ½ tablespoons of oil in a wide pan and fry the mushrooms for 5 minutes; season with a little smoked salt. Then remove from the pan and place on a plate.
Heat the pan again with 1½ tablespoons of oil, fry 1½ tablespoons of oil and the savoy cabbage with the chestnuts for approx. Then deglaze with vegetable stock and tamari; Season with nutmeg, smoked salt and pepper.
Stir in the soy cream, bring to the boil and thicken with potato starch. Then add the mushrooms and remove the pan from the heat. Heat again before serving and season to taste.
Put the buckwheat in a bowl, add breadcrumbs, yeast flakes and thyme and mix together. Season the mixture with salt and pepper and shape into walnut-sized balls with damp hands.
Heat a pan with 2 tablespoons of oil and fry the balls over medium heat for approx. 5 minutes. Then transfer to a plate lined with kitchen paper to drain.
Serve the buckwheat balls with the savoy cabbage and sprinkled with parsley.
Nutritional values per serving
Calories: 507 kcal
Carbohydrates: 61 g
Protein: 11 g
Fat: 23 g
Whether to diversify your menu, to eat healthy or to treat yourself, discover the vegan buckwheat as never you have been presented in this book of more than 60 recipes where buckwheat is in the spotlight.
The Rose Bakery is a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience for the first time.