Beetroot, zucchini and broccoli creamy stew with buckwheat

Cooking with the stuff left in my fridge vol 2. I dived into my fridge and took random stuff that I had and tried to make a dinner. Added some logic into the process and it came out superdelish!

Beetroot, zucchini and broccoli creamy stew with buckwheat a la le fridge de Pello

What you need:

500 g steamed beetroot
half of zucchini
small cup (100 ml) of buckwheat
200 g tomato paste
2 big tablespoons of cream cheese
some parsley
handful of basil
olive oil

What to do:

Prep the stuff. Cut the steamed beetroot into half and slice. Break the broccoli into smaller pieces. Slice and quarter the zucchini. Chop garlic and parsley. Deseed the chilli and chop it. Open the tomato paste and cream cheese 🙂 Measure the buckwheat. Remove the basil leaves from the stems. Now you’re ready to cook!

This is the first meal you need a pot in addition to a pan. Take a little pot. Heat. Add some oil. Pour the buckwheat in. Fry until you hear a couple of the grains pop. Add some water (2 times the height of the buckwheat level in the pot). Bring the heat to medium. Leave it to boil for 15 minutes. At the same time take a wok pan. Heat. Pour some oil. Add the chilli and garlic. Fry for minute or two. Throw in the beetroot, zucchini and broccoli. Fry for 5 minutes. Pour in the tomato paste. Season with salt and pepper. Throw in most of the basil and parsley leaving some for garnishing. Lower the heat. Fry on low heat for 10 minutes or so (waiting until the buckwheat is done – tender to your taste). When the buckwheat is ready pour everything into the mix in the wok pan including the excess water from boiling. Stir. Add the cream cheese. Stir until the cream cheese has fully melted. If needed season more with salt and pepper. Stir. You’re done. Plate the meal. Scatter the servings with leftover basil and parsley. Drizzle some olive oil on top. VoilĂ !

Bon appétit!

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