How to rescue vegetables from broth

Vegetables from broth:

  • Onion, carrot, two parsnips, leek, ¼ celery
  • Bunch of parsley
  • 1 cup of cooked buckwheat or other small grain
  • 250g bread crumbs
  • 1 tablespoon of ground Roman cumin
  • 1 teaspoon of ground coriander
  • ½ teaspoon of ground cinnamon
  • ½ teaspoon of ground cardamom
  • 1 tablespoon of ground sweet paprika
  • Some spicy Bolognese sauce from
  • 400 ml of coconut milk
  • 35g roasted peanuts
  • Bunch of fresh cilantro
  • 10 mint leaves
  • Some rapeseed oil
  • Pinch of salt

Preparation

  1. Pass the vegetables through
    a meat grinder or blend them together with the buckwheat.
  2. To the vegetable mixture with buckwheat, add bread crumbs, spices (cumin, coriander, cardamom, cinnamon, paprika, salt), and chopped mint. Knead the mixture and form walnut-sized balls. Fry them in a pan with heated rapeseed oil for about 10 minutes, stirring constantly.
  3. Then, combine the tomato sauce with coconut milk and heat it on low heat on the stove.
  4. Meanwhile, finely chop the red onion and cilantro, and mix them with peanuts.
  5. Serve the ready meatballs with the warm sauce and garnish with the onion and cilantro mixture with peanuts.

By freepick