Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Roasted vegetables
To roast
Buckwheat
Cashew dressing
How it's done
Roasted vegetables
Place the beetroot and squash on a baking tray lined with baking paper. Drizzle with oil, season.
To roast
Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, add the oranges and cashews, roast for a further 10 mins.
Buckwheat
Bring the stock to the boil in a pan, add the buckwheat, cook for approx. 3 mins. Remove the pan from the heat, cover and leave to absorb for approx. 15 mins.
Cashew dressing
Dry-roast the cashew nuts in a pan. Add 1 tbsp of oil along with the shallot and garlic, sauté. Add the orange zest and juice, bring to the boil, place in a measuring cup, puree. Add the mustard and salt, gradually pour in the remainder of the oil, continue to puree until the dressing is thick and creamy.
To serve
Mix the buckwheat with half of the dressing, serve on a platter. Top with the roasted vegetables, drizzle with the remainder of the dressing, serve warm.
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