Buckwheat Dumplings with Capers and Broccoli

Ingredients

• 200 g buckwheat groats
• 1 onion
• 2 cloves garlic
• 6 tbsp Olive oil
• 2 tbsp spelt whole grain flour (30 g)
• 300 ml milk (3.5% fat)
• 200 g double cream
• 6 tbsp capers with brine (60 g)
• 2 tbsp lemon juice
• Salt
• Pepper
• 1 egg
• 8 tbsp whole grain breadcrumbs (80 g)
• dried Marjoram
• paprika powder
• 600 g broccoli (1 head)
• 4 stems dill

Instructions

1. 1.

   Cook the buckwheat groats in double the amount of water over low heat for 15-20 minutes. Then drain and let cool. Meanwhile, peel and chop the onion and garlic.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté the onion and garlic in it for 2 minutes over medium heat. Remove half; leave the other half in the pot, dust with 2 tbsp flour, and sauté for another minute.

3. 3.

   Stir in the milk, whisk smooth, and cook for 5 minutes. Remove from heat, add cream, capers, caper brine, and lemon juice, season with salt and pepper.

4. 4.

   Knead the buckwheat with the remaining onion and garlic, as well as the egg and breadcrumbs, well. Season the mixture with salt, pepper, marjoram, and paprika powder, and form 16-20 small dumplings.

5. 5.

   Heat 2 tbsp oil in a large pan and fry the dumplings in portions for about 10 minutes, keeping them warm in a preheated oven at 80°C (fan 60°C; Gas: Level 1).

6. 6.

   Clean and wash the broccoli, cut it lengthwise into pieces, and blanch it in boiling salted water for 5 minutes over medium heat. Drain the broccoli. Heat the remaining oil in a pan. Sauté the broccoli in it for 3 minutes, season with salt and pepper.

7. 7.

   Wash, shake dry, and chop the dill. Serve the dumplings, broccoli, and sauce sprinkled with dill.