Buckwheat porridge with white pickled sauce—an unusual recipe common dishes

Buckwheat can even be served in different variations, and milk, and just zagaroli of onion and carrot, and as a garnish for lamb.

The recipe was born by accident, but the result was so delicious that I want to share with him.

Buckwheat porridge, baked cabbage with white pickled sauce





1. A glass (200 ml) buckwheat — boil 300 ml of water.

2. Separately, put in the pan:

• 1/2 cabbage (approximately 800g), chopped into strips
• 2 onions, chopped feathers
• 2 tbsp tomato
• salt, pepper — to taste

3. In refractory form to put layers of cabbage (the first and last layers) and mess, promazyvaya each layer of sauce, sprinkle the top with breadcrumbs and closing the lid or foil, bake in the oven 160 gr. for about an hour. 10 minutes before end of cooking, to take the lid off.

White sauce — brine:

• 2 cups water
• 1 tbsp flour with a small top
• 50 ml of vegetable oil without smell
• 1/4 onion — finely chopped
• 1 tsp finely chopped parsley root
• Bay leaf
• nutmeg
• 1/2 Cup cucumber pickle
• salt, pepper — to taste

Flour fry in vegetable oil until until foaming (2-3 minutes).

Pour gradually water, brine, stirring vigorously with a wooden spoon or spatula to avoid lumps.

Add the onion, parsley, Bay leaf and cook over low heat until the vegetables are soft.

Season with salt and pepper, add a pinch of nutmeg.





When ready — strain the vegetables to RUB through a sieve and mix with the sauce. Or, remove Bay leaf, whisk immersion blender.published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: povarisha.livejournal.com/98069.html