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🍽️ Fluffy Wild Garlic Foam with Buckwheat Dumplings

402 kcal · 30 min · 4 servings

Ingredients

• 10 g dried tomatoes (2 dried tomatoes)
• 100 ml milk (1.5% fat)
• 800 ml classic vegetable broth
• 250 g buckwheat groats
• 200 g onions
• 200 g potatoes
• 1 tbsp rapeseed oil
• 1 egg
• 1 egg white
• salt
• 1 pinch ground coriander
• 100 g wild garlic (2 bunches)
• 100 g whipping cream
• 0.5 lemon

Instructions

1. 1. Dice the tomatoes into very small cubes.
2. 2. Place the tomato cubes, the milk, and 500 milliliters of vegetable broth into a pot.
3. 3. Bring the mixture in the pot to a boil.
4. 4. Stir in the buckwheat groats while they are still boiling.
5. 5. Let the groats cook for about 15 minutes over low heat with the lid closed.
6. 6. Stir the groats occasionally during the cooking time.
7. 7. Let the cooked groats cool down completely.
8. 8. Peel the onions and the potatoes.
9. 9. Dice the onions into fine cubes.
10. 10. Wash the potatoes thoroughly.
11. 11. Cut the potatoes into cubes of about one centimeter in size.
12. 12. Heat rapeseed oil in a separate pot.
13. 13. Sauté the onion cubes and potato cubes in the hot oil.
14. 14. Add the remaining vegetable broth to the vegetable cubes.
15. 15. Bring the liquid to a boil.
16. 16. Let the vegetables cook for about 20 minutes over medium heat with the lid closed.
17. 17. Separate one egg: Carefully lift the yolk away from the egg white.
18. 18. Place the egg white and one whole additional egg into a tall container.
19. 19. Whip the eggs until creamy using a hand mixer.
20. 20. Use the egg yolk for another purpose.
21. 21. Gently fold the whipped egg mixture into the cooled buckwheat groats.
22. 22. Season the buckwheat mixture with salt.
23. 23. Season the buckwheat mixture additionally with coriander.
24. 24. Bring plenty of water to a boil in a wide pot.
25. 25. Salt the boiling water generously.
26. 26. Divide the buckwheat mixture into 12 equal portions.
27. 27. Moisten your hands with water.
28. 28. Shape each portion of the buckwheat mixture into a dumpling using your moist hands.
29. 29. Place the buckwheat dumplings into the boiling salted water.
30. 30. Let the dumplings simmer for about 8 minutes over low heat.
31. 31. The dumplings are done when they float to the surface of the water.
32. 32. Wash the wild garlic thoroughly.
33. 33. Spin the wild garlic dry.
34. 34. Remove any inedible parts from the wild garlic.
35. 35. Cut the wild garlic into fine strips.
36. 36. Set aside about one tablespoon of wild garlic for later.
37. 37. Add the remaining wild garlic to the potato and onion mixture.
38. 38. Add the cream to the vegetable and wild garlic mixture.
39. 39. Bring the mixture to a boil.
40. 40. Puree the wild garlic potato mixture until it is smooth.
41. 41. Continue pureeing the mixture until it becomes foamy.
42. 42. Squeeze the lemon.
43. 43. Season the foam sauce with salt.
44. 44. Add one to two teaspoons of lemon juice to the sauce.
45. 45. Finalize the seasoning of the sauce with the lemon juice.
46. 46. Lift the buckwheat dumplings out of the water using a slotted spoon.
47. 47. Let the dumplings drain well.
48. 48. Serve the dumplings with the wild garlic potato foam.
49. 49. Sprinkle the dish with the reserved wild garlic.

Nutrition per serving

• kcal: 402
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 57 g