BUCKWHEAT AND BLACK KALE WITH BRUSSELS SPROUTS
This warm vegetable and grain salad from executive chef Michael Anthony at New York City's Gramercy Tavern is hearty and satisfying and works as a standalone vegetarian meal or as an accompaniment to roast meat or fish.
Provided by Tara Parker-Pope
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, sweat the onions and garlic by cooking them in 1 tablespoon oil until they release some of their moisture and become slightly translucent, about 5 minutes
- Add buckwheat, and season with salt and pepper to taste. Cover with water and bring to a simmer for approximately 5 minutes. Remove from the heat and let buckwheat rest in water for approximately 10 minutes. Strain excess water. (Note: Do not let buckwheat rest too long or it will become too thick.)
- Once the buckwheat has been drained, immediately add kale and parsnips. Add whipped cream and parsley, and stir gently. Add vegetable stock as needed to reach desired consistency. Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 3 grams, Carbohydrate 66 grams, Fat 5 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 6 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
