ROASTED BUCKWHEAT WITH KOHLRABI

Preparation Method :

• Put the buckwheat in a saucepan with the beaten egg. Stir until all the grains are coated. Place over a medium heat and stir for about 1 minute until the grains are dry and separate. Break up any lumps with a fork.
• Add enough boiling water to cover by 1 cm / ½ inch. Add salt and simmer, uncovered, for about 15 minutes until all the liquid has been absorbed. Cover and keep warm.
• Meanwhile, peel the kohlrabi and cut into 5 mm/ ¼ inch slices. Cut each slice into 4. Simmer in salted water for 5 minutes until just tender.
• Drain the kohlrabi and return to the pan. Add the butter, parsley, dill and fennel seeds and season generously with salt and pepper. Gently fry for 2 minutes then stir in the soured cream and lemon juice, and heat through.
• Transfer the buckwheat to a warmed serving dish and top with the kohlrabi mixture. Sprinkle with paprika and garnish with dill leaves.