Buckwheat Stew with Potatoes

Ingredients

• 2 Spring Onions
• 300 g potatoes
• 1 Carrot
• 1 kohlrabi
• 1 bulb fennel
• 2 tbsp butter
• 1 l vegetable broth
• 150 g buckwheat groats
• 1 bay leaf
• 2 juniper berries
• 3 allspice berries
• 100 ml heavy cream
• Salt
• ground pepper

Instructions

1. 1.

   Wash, trim and slice the spring onions into rings. Peel and dice the potatoes, carrot, and kohlrabi into about 1.5 cm cubes. Wash, trim, remove the fronds from the fennel bulb, finely chop them and set aside; also dice the fennel bulb.

2. 2.

   Brown the vegetables in a wide pot with hot butter until lightly golden. Pour in about 800 ml vegetable broth and add the buckwheat groats. Place the bay leaf, juniper berries, and allspice berries into a spice sachet and add to the pot. Simmer gently for about 20 minutes, adding more broth if needed.

3. 3.

   Finally stir in the cream and season the stew with salt and pepper. Remove the spices and serve the stew in a soup tureen sprinkled with fennel fronds. Offer crusty white bread on the side as desired.