Buckwheat Bowl


cooked buckwheat

blanched brussel sprouts

blanched cranberries

sautéed spinach with shiitake and button mushrooms


Parsnip with Mushrooms

2 big parsnips peeled and chopped

1/3 cup cashew nuts

1 cup shiitake and button mushrooms, cleaned and sliced

2 big handfuls of baby spinach leaves

2 Tb capers

2 Tb roasted pine nuts

cooking oil

truffle oil

1 Tb apple cider vinegar

salt, black pepper to taste

In a big pot cover chopped parsnip with water and bring to a boil. Add 1 tsp salt and reduce heat. Simmer until parsnip is tender. Transfer to a bowl with 1/2 of water (reserve the rest), add cashew nuts and blend until smooth, adding more water if necessary.

In a pan heat cooking oil, add mushrooms and let them brown a little. Add spinach and apple cider vinegar, salt, black pepper and sauté for a minute. 

Transfer everything to serving plates, add capers, pine nuts and drizzle with truffle oil. 


Leave a comment

All comments are moderated before being published