Young Carrots in Tarragon Sauce with Buckwheat

Brush the carrots clean and cut in half diagonally. Then cut each piece lengthwise 1/2 cm thick sticks. Put the carrots and the vegetable soup in a saucepan. Season lightly with salt and cook until al dente in 8-10 min. For the sauce, finely dice the onion and sauté in the butter. Stir the spelt flour with the water. Pour to the onions and add the grained vegetable soup. Stir and cook for 5 minutes. Turn off the heat. Chop the tarragon very finely and fold in. Then whisk the crème fraîche, the lemon zest and juice of one lemon and the balsamic into the sauce. Season with salt and mix into the carrots.

Rinse the buckwheat under hot water and spread out to dry for 30-60 minutes. Then lightly toast in a frying pan, turning. Bring the water to the boil with the grained vegetable soup. Add the buckwheat. Cook for 2 minutes and leave to soak for about 15 minutes on the heat.

In the meantime, roughly chop the hazelnuts and roast them until golden. Fold the nuts and butter into the buckwheat with a fork. Season with iodized sea salt, pepper and a little nutmeg.

Our tip: Use young, tender carrots!

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