Buckwheat Casserole with Vegetables
The buckwheat casserole with vegetables from Spoonsparrow tastes great for children and can be prepared in no time. It offers plenty of vital nutrients.
Ingredients
- 200 g buckwheat
- 450 g carrots
- 2 plum tomatoes
- 2 fennel bulbs
- 1 sprig thyme
- 3 tbsp olive oil
- 400 g passata
- Salt
- Pepper
- 200 g Sour Cream
Instructions
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1.
Roast the buckwheat in a pan for 3–4 minutes over medium heat until fragrant, then set aside. Peel and cut carrots into fine strips. Wash tomatoes, remove stems and slice into 4–5 mm thick rounds. Clean, wash, halve fennel and slice finely. Rinse thyme, pat dry and chop.
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2.
Heat 2 tbsp oil in a pan and sauté carrots and fennel for 5 minutes over medium heat, turning occasionally. Add passata, season with salt, pepper and thyme, bring to a boil and simmer for 4–5 minutes at medium heat.
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3.
Alternately layer the carrot‑fennel mixture and tomato slices into an oiled baking dish, lightly seasoning with salt and pepper and sprinkling some buckwheat. Dot with spoonfuls of sour cream, top with remaining buckwheat, then bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30 minutes.
