Wild Garlic Foam with Buckwheat Dumplings

Ingredients

• 10 g dried tomatoes (2 dried tomatoes)
• 100 ml milk (1.5% fat)
• 800 ml classic vegetable broth
• 250 g buckwheat groats
• 200 g onions
• 200 g potatoes
• 1 tbsp Rapeseed Oil
• 1 egg
• 1 Egg white
• Salt
• 1 pinch ground coriander
• 100 g wild garlic (2 bundles)
• 100 g whipping cream
• 0.5 lemon

Instructions

1. 1.

   Dice the tomatoes finely. Add tomatoes, milk and 500 ml vegetable broth to a pot and bring to a boil.

2. 2.

   Add buckwheat groats while stirring, bring to a boil and simmer covered over low heat for about 15 minutes. Stir occasionally. Let cool.

3. 3.

   Meanwhile peel onions and potatoes. Dice onions finely; wash potatoes and cut into roughly 1 cm cubes.

4. 4.

   Heat rapeseed oil in a pot. Sauté onions and potatoes, add remaining vegetable broth and bring to a boil. Simmer covered over medium heat for about 20 minutes.

5. 5.

   Separate one egg. Place the egg white and whole egg in a tall vessel and beat with an electric mixer until creamy. Reserve the yolk for another use.

6. 6.

   Fold the egg mixture into the cooled buckwheat groats, season with salt and coriander.

7. 7.

   In a wide pot bring plenty of water to a boil and salt it. Divide the buckwheat groats into 12 portions and shape each into dumplings with damp hands.

8. 8.

   Drop the dumplings into the boiling salted water and simmer over low heat for about 8 minutes until they float, indicating doneness.

9. 9.

   Meanwhile wash, dry, trim and slice wild garlic into strips. Set aside about 1 tbsp; add the rest to the potato‑onion mixture. Add cream and bring to a boil.

10. 10.

    Puree the wild‑garlic potato mixture until smooth and frothy. Squeeze in lemon juice. Season the foam sauce with salt and 1–2 tsp lemon juice.

11. 11.

    Lift the buckwheat dumplings from the water with a slotted spoon, let drain well, and serve with the wild‑garlic potato foam. Sprinkle remaining wild garlic on top.