BVR: Kasha With Parsnips

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Eruna posted the Yogurt Cheese recipe a few days ago (digest 1269). kathleen

 

* Exported from MasterCook *

 

Kasha With Parsnips

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 147

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups Easy Vegetable Stock

OR Wild Mushroom Broth or water

(see separate recipes)

1 cup coarse-cut buckwheat groats

1 large egg -- beaten

1 tablespoon butter or canola oil

1 small onion -- chopped

1/2 pound parsnips -- peeled

cored and diced

1/2 teaspoon salt -unless stock is quite salty

Freshly ground black pepper -- to taste

2 tablespoons finely chopped chives

1/2 cup Yogurt Cheese

 

I like the contrast of flavors in this Central European dish: the sweet

parsnips in a bed of earthy, nutty buckwheat. It's a fine winter dish. In

this recipe, another common method is used for cooking the buckwheat. The

groats are coated with egg before being stirred in the pan. This is

supposed to help keep the grains separate and fluffy. You can use this

method or the method in the Kasha recipe for the dish; they both

work. MAKES 4 TO 6 SERVINGS.

 

1. Bring the stock to a simmer in a saucepan.

 

2. In a bowl, stir together the buckwheat groats and the egg.

 

3. Heat the butter in a large, heavy nonstick skillet or 3-quart saucepan

over medium heat. Add the onion. Cook, stirring, until tender, 3 to 5

minutes. Add the groats and the parsnips. Cook, stirring, until the kasha

has absorbed the egg, and the grains are separate and smell toasty, 3 to 5

minutes. Pour in the stock and add salt. When the liquid comes to a boil,

reduce the heat, cover, and simmer for 20 to 30 minutes, until the

buckwheat groats are tender and the liquid is absorbed.

 

4. Remove from the heat and allow to sit, covered, for 10

minutes. Transfer to a serving bowl, toss with pepper and the chives, and

serve, passing the yogurt at the table.

 

Advance preparation: This dish will keep for a couple of days in the

refrigerator. Reheat in a 325F oven for 15 to 20 minutes. Cooked kasha

also freezes well for a few months.

 

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