Vegetarian: Buckwheat with Vegetables

Add buckwheat to the soup, let it boil and cook at low temperature for 30 minutes, stirring occasionally. Grease the ring mold, fill it with buckwheat and put it in the oven at 175 °C for 15 minutes.

Cook the cleaned and chopped vegetables with 1 pinch of sugar and a little salt and nutmeg (freshly grated) until al dente, drain and add the butter.

Melt 2 tablespoons of butter. Lightly sweat flour in it and extinguish with vegetable soup. After stirring strongly and boiling down, season.

Stir in kitchen herbs and refine with whipped cream. Turn out the buckwheat ring, fill with vegetables and offer the sauce with it.

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