Buckwheat Galette with Asparagus
Ingredients
For the galettes
250
g
buckwheat flour
0.5
ts
salt
400
ml
soy drink
150
ml
water
Some
hazelnut oil, alternatively: sunflower oil
For the filling / sauce
2
pc
shallots
500
g
green asparagus
Some
hazelnut oil, for frying
50
ml
vegan white wine, sweet
150
ml
vegetable stock (boil 150ml water with 2 teaspoons vegetable stock powder)
250
ml
rice cuisine cooking cream
1
ts
sweet mustard; optional: 1 teaspoon horseradish black
pepper, freshly ground
Also
pumpkin seeds
fresh garden cress
Preparation
1. Galettes: Pour buckwheatflour in a mixing bowl and mix with salt. Add 300ml of soy drink and stir with a wooden spoon until the batter is free of lumps. Gradually stir in the remaining soy drink and water until the dough is smooth and viscous.
2. Heat 1 teaspoon hazelnut oil per galette in a pan and pour in a ladleful of batter. Spread liquid batter by quickly tossing and turning the pan, because it is baked very quickly. Once the batter in the pan begins to solidify, lift the galette briefly and fry for a few minutes, then turn and finish from the other side fry. Fry 6 galettes in this way (each time: add a little oil in the pan).
3. Peel shallots and chop finely. Peel the bottom third of the asparagus. Cut lower thirds and cut these pieces into thin rings, put aside the asparagus tips.
4. Heat a little hazelnut oil in the pan and fry diced shallots and asparagus rings for a few minutes. Deglaze vegetables with vegan white wine and evaporate while stirring for one minute. Pour in vegetable stock and simmer briefly. Add rice cuisine and simmer a few minutes over low heat until the liquid is reduced and a sauce like consistency is reached. Finally stir in sweet mustard (optional: horseradish) and season to taste with salt and freshly ground pepper.
5. Fry asparagus tips in a clean pan in a little hazelnut oil over medium heat.
6. Plate buckwheat galettes with 2-3 fried asparagus each and sprinkle with some sauce and pumpkin seeds. Fold galettes and fix them with a wooden stick if necessary. Sprinkle with some fresh garden cress and serve.
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