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🍽️ Buckwheat Bowl with Chestnuts

556 kcal · 30 min · 4 servings

Buckwheat Bowl with Chestnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the buckwheat in a sieve.
  2. 2. Rinse the grain under running water.
  3. 3. Cook the buckwheat in double the amount of salted water.
  4. 4. Let the grain cook for 15 minutes.
  5. 5. Drain the cooked grain.
  6. 6. Let the buckwheat cool down.
  7. 7. Wash the red cabbage thoroughly.
  8. 8. Remove the hard core end from the cabbage.
  9. 9. Cut the red cabbage into thin strips.
  10. 10. Take a quarter teaspoon of salt.
  11. 11. Massage the cut cabbage with the salt.
  12. 12. Let the cabbage sit for 5 minutes.
  13. 13. Place the hazelnuts in a hot pan.
  14. 14. Roast the nuts without oil over medium heat.
  15. 15. Roast the hazelnuts for 3 minutes.
  16. 16. Let the roasted nuts cool down.
  17. 17. Chop the cooled hazelnuts finely.
  18. 18. Take 4 tablespoons of oil.
  19. 19. Add apple cider vinegar.
  20. 20. Add fruit spread.
  21. 21. Add mustard.
  22. 22. Add 2 to 3 tablespoons of water.
  23. 23. Whisk the ingredients into a sauce.
  24. 24. Season the sauce with salt.
  25. 25. Season the sauce with pepper.
  26. 26. Add a quarter teaspoon of thyme.
  27. 27. Fold the chopped hazelnuts into the sauce.
  28. 28. Halve the chestnuts.
  29. 29. Heat the remaining oil in a pan.
  30. 30. Add the remaining thyme.
  31. 31. Fry the chestnuts over medium heat.
  32. 32. Let the chestnuts fry for 5 minutes.
  33. 33. Wash the salads.
  34. 34. Shake the salads dry.
  35. 35. Wash the blackberries.
  36. 36. Take 4 bowls.
  37. 37. Divide the buckwheat evenly among the bowls.
  38. 38. Top the buckwheat with the red cabbage.
  39. 39. Top the buckwheat with the salads.
  40. 40. Top the buckwheat with the chestnuts.
  41. 41. Top the buckwheat with the blackberries.
  42. 42. Drizzle the sauce over the bowls.

Nutrition per serving