Buckwheat on fennel
Last Updated on
ingredients
90 g buckwheat shelled 160 g small eyeball of fennel 180 g tofu white or seasoned 190 g zucchini (200 g) 50 ml olive oil Pepper, salt, butter, lemon
progress
Rational eating, own creation.
1.
Put the banana in boiling salted water.
2.
Fry the diced fennel in a pan with a little oil until glassy, then add the diced tofu (can be different with basil, with chili, or even natural), season with salt, ground black pepper. Cut the zucchini into small cubes as well and fry with the fennel and tofu.
3.
When the buckwheat is cooked, drain the excess water and add the buckwheat to the pan with the fennel. Stir everything together well and simmer. Finally, add a little butter to soften and serve. Sprinkle grated cheese or parmesan cheese on the plate and serve with carrot and beetroot salad.
4.
Prepare this Beetroot Carrot Salad as follows: peel and grate the carrots (125g), add the grated cooked beetroot (125g ), 5ml olive oil, the juice of half a lemon together with the pulp, toss and serve.
