5 g Butter
70 g Carrot
90 g Cauliflower
70 g Zucchini
2 tsp Olive oil
10 g Yellow cheese
Glove of garlic
Sea salttaste
Rosemarytaste
Paprikataste
Peppertaste
For porridge:
1
Buckwheat groats until cooked in salted water until ready, add the butter in the finished porridge.
For vegetables:
2
Wash carrots, cauliflower and zucchini, chop coarsely and steam for 15 Minutes or stew in a pan for 15 minutes with the addition of a small amount of boiling water.
3
Dry the vegetables with a paper towel and marinate for 5 Minutes in 1 tsp. olive oil, rosemary, paprika, salt, pepper, garlic whole (it will give a light aroma). Sprinkle with cheese and put in an oven preheated to 220 ° C for 15 Minutes
.
4
Mix vegetables with lettuce or arugula, season with oil and spices. Serve vegetables with buckwheat.
CategoryMain CourceCuisineUkrainianCooking MethodBaking, Boiling, SimmeringDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
5 g Butter
70 g Carrot
90 g Cauliflower
70 g Zucchini
2 tsp Olive oil
10 g Yellow cheese
Glove of garlic
Sea salttaste
Rosemarytaste
Paprikataste
Peppertaste