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Betty Bossi Koch-Center
How it's done
Mix the oil, mustard and honey in a bowl, add the parsnips, mix and season with salt, transfer to a baking tray lined with baking paper.
Approx. 40 mins. in the centre of an oven preheated to 220°C.
Heat the butter in a pan. Sauté the shallot and garlic. Add the buckwheat and sauté briefly while stirring. Pour in the champagne and reduce almost completely. Stirring frequently, add the stock a little at a time so that the buckwheat is always just covered with liquid, simmer for approx. 20 mins. Stir in the herbs, cheese and butter, season.
Heat the butter in a small pan. Sauté the shallots for approx. 10 mins., add the parsley and cook briefly. Pour in the champagne, add the single cream, season with salt, simmer for approx. 5 mins., puree the sauce. Plate up the buckwheat risotto with the parsnips and sauce.
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