Wheat Porridge with Vegetables, Asparagus, and Olives
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 10.6 oz
- Butter - 1 tablespoon
- Turnips - 2 pieces
- Onion - 3 heads
- Celery salt - 1 piece
- Asparagus - 7.1 oz
- Pitted olives - 3.5 oz
- Vegetable Oil - 4 fl oz
- Parsley - 1 bunch
- Dill - to taste
- Cilantro - to taste
- Spices - to taste
- Salt - to taste
Step by Step guide
Step 1
Toast the wheat groats in a dry skillet, add the butter, and mix thoroughly.
Step 2
Pour the groats into a pot, add 1 liter of boiling water, salt, and cook on low heat without stirring until done.
Step 3
Wash, peel, and cut the carrots and celery root into thin strips.
Step 4
Peel, wash, and slice the onion into half-rings.
Step 5
Wash the asparagus, peel it, boil in salted water, and chop finely.
Step 6
Sauté the onion, celery, and carrots in vegetable oil.
Step 7
Mix the wheat porridge with the vegetables and chopped herbs of dill, parsley, and cilantro.
Step 8
Before serving, garnish with sliced olives.
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