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Buchweizenplätzchen anrichten © Angela Lamprecht / Vorarlberg Tourismus
A vegetarian delight that’s ready in no time

Buckwheat cookies with parsley puree and veggie juice

Buckwheat cookies with parsley puree and veggie juice

  • Ingredients for 4 people
    Veggie juice:
    2 carrots
    ½ celery
    4 onions
    ½ leek
    1 garlic bulb
    500 ml red wine (dry)
    20 g tomato paste
    2 bay leaves
    3 allspice kernels
    2 l vegetable broth

    2 pieces beetroot

    Buckwheat cookies:
    250 g buckwheat
    1 onion
    1 carrot
    ¼ celeriac
    ½ leek
    1 garlic clove
    1.5 l vegetable broth
    Sunflower oil

    Parsley puree:
    400 g parsley root
    100 g butter
    1 lemon
    1 bay leaf

  • Preparation
    Veggie juice:
    Cut the vegetables into rough cubes, halve the garlic and sauté everything except for the leeks in a pot.
    When the roasted vegetables begin to brown, add the leeks, rosemary, bay leaf and allspice and roast briefly over medium heat.
    Then add the tomato paste, lightly salt, and briefly roast once more.
    Douse gradually with red wine.
    Add vegetable broth and 1 l water and let simmer for about 2 hours.

    Sprinkle an oven try or heatproof dish with salt.
    Cut off the root of the beetroot and put cut side face down on the salt.
    Braise at 180° C for about 1 ½ hours, then peel and cut into pieces.

    Buckwheat cookies:
    Finely dice the onions, carrots, celery, leeks and garlic and sauté in a pot with oil until translucent.
    Add the buckwheat and sauté a little.
    Add rosemary and thyme, pour vegetable broth and cook for about 20 minutes until buckwheat is tender.
    Then refrigerate for approx. 30 min.
    Using an ice cream scoop, form small cookies about the size of your palm and fry in a pan with a little oil until golden brown.

    Parsley puree:
    Peel the parsley root and cut into pieces.
    Then boil in salted water with rosemary and a bay leaf until soft.
    Heat the butter until golden brown. This is how beurre noisette is made.
    Blend the soft-cooked parsley root (preferably in a Thermomix) with the cooked broth until smooth.
    Add the beurre noisette and season with lemon zest and juice.

    Recipe: Andreas Ziep, Naturhotel Chesa Valisa

Vegetarisches Gericht im Naturhotel Chesa Valisa, Kleinwalsertal © Angela Lamprecht / Vorarlberg Tourismus
Andreas Ziep kocht © Angela Lamprecht / Vorarlberg Tourismus

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