Turnip Spaghetti

Ingredients

• 1 Shallot
• 2 Garlic cloves
• 3 tbsp olive oil
• 150 g buckwheat
• 450 ml vegetable broth
• 1 turnip (≈800 g)
• Salt
• 500 g chanterelles
• 4 sprigs thyme
• Pepper
• a handful parsley (≈5 g)

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. In a pot heat half of the oil and sauté the diced shallot and garlic for 3 minutes over medium heat. Add the buckwheat, stir for 2 minutes, then deglaze with some broth and cook, stirring occasionally, for about 20 minutes while gradually adding the remaining broth.

2. 2.

   Meanwhile peel the turnip, cut it into long thin strands with a spiralizer, and boil the turnip spaghetti in salted water for about 3 minutes until al dente; drain and set aside.

3. 3.

   In the meantime clean the chanterelles, gently wash them, and pat dry. Wash the thyme sprigs, shake off excess moisture, and pluck the leaves. Heat the remaining oil in a pan. Sauté the mushrooms over high heat for about 5 minutes until the liquid evaporates. Add the thyme and cook the chanterelles for another 3–5 minutes, seasoning with salt and pepper.

4. 4.

   Combine the turnip spaghetti and buckwheat with the mushrooms and warm for 2 minutes, then taste and adjust seasoning. Wash, chop, and sprinkle the parsley and remaining thyme over the dish.