Name: Pan-Crisped Daggers with Herb Butter and Steamed Buckwheat
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 50g Buckwheat Groats; 120g Carrots (cut into spears); 1 Large Egg; 5g Unsalted Butter; 5g Extra Virgin Olive Oil; 20g Fresh Rucola

Nutrition

Per serving

374 calories

Protein: 15g; 15% of calories
Carbs: 48g; 49% of calories
Fat: 15g; 36% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Rinse the buckwheat groats under cold water and drain well.
Combine buckwheat with 1/2 cup of water in a small saucepan, bring to a boil, then reduce heat to low and simmer covered for 10-12 minutes until tender.
Peel the carrots and slice them lengthwise into long, thin, pointed spears to create the daggers.
Heat the olive oil in a skillet over medium-high heat and sauté the carrot spears until they are tender and show golden caramelized edges.
In a separate non-stick pan, fry the egg until the whites are fully set but the yolk remains soft and runny.
Mash the room-temperature butter with a pinch of fresh minced herbs like parsley or chives.
Place a bed of fresh rucola on a plate and top with the steamed buckwheat and pan-crisped carrots.
Place the fried egg on top of the buckwheat and finish by placing the herb butter on the warm carrots to melt.

Nutrition

Ingredients

Instructions

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