Buckwheat Vegetable Casserole with Goat Cheese

Ingredients

• 350 g buckwheat
• 500 ml vegetable broth
• 2 red bell peppers
• 1 stalk leek
• 1 clove garlic
• 150 g celeriac
• Salt
• Pepper
• 3 sprigs dill
• 100 g Sour cream
• 150 g goat fresh cheese
• 1 splash Lemon juice

Instructions

1. 1.

   Add the buckwheat to the vegetable broth and simmer gently for about 10 minutes, so it remains firm.

2. 2.

   Meanwhile wash, halve, clean and cut the bell peppers into pieces. Wash, clean and slice the leek into rings. Peel and finely chop the garlic. Peel the celeriac, thinly slice it and then cut into pieces. Mix all the vegetables with the buckwheat, season well with salt and pepper, and transfer to a baking dish.

3. 3.

   For the sauce wash the dill, shake dry, pluck and finely chop. Stir together with sour cream and goat cheese, seasoning with salt, lemon juice and pepper. Pour over the casserole and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 20 minutes.