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
Carrots
Buckwheat
Salad
To serve
How it's done
Carrots
In a bowl, mix the mustard with all the other ingredients up to and including the salt, add the carrots, mix, spread on a baking tray lined with baking paper.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C.
Buckwheat
Cook the buckwheat in boiling salted water for approx. 3 mins. Remove the pan from the heat, cover and leave to absorb for approx. 15 mins. Drain the buckwheat, set aside.
Salad
Place the mustard in a bowl along with all the other ingredients up to and including the salt, mix well. Mix in the buckwheat.
To serve
Add the buckwheat and salad, mix carefully, serve on a platter. Top with the eggs and carrots.
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