Buckwheat Loaf with Carrot Puree and Asparagus

For the buckwheat loaf with carrot puree and asparagus, steam buckwheat in vegetable stock for about 30 minutes until soft. Strain remaining water, add spices and low-fat curd. Shape into loafs, roll in breadcrumbs and fry in oil on both sides.

For the carrot puree, sauté the peeled carrots with the onion in butter until light, pour in vegetable stock, steam until soft, season and blend with milk to make puree. Peel asparagus and blanch in plenty of salted water with sugar and 1/2 the bread roll. Toss in hot butter and serve with the carrot puree and buckwheat loaf.

Preparation Tip:

Asparagus is therefore blanched with sugar and the 1/2 roll, because this removes bitter substances.

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