Buckwheat Vegetable Tercet

For the buckwheat vegetable tercet, first rinse the buckwheat well and place in an unperforated steamer basket with the vegetable stock. Steam in a steamer at 100 °C for 18 minutes.

Wash the cauliflower and broccoli, divide them into small florets, put them together in an unperforated steamer basket and add them to the buckwheat in the DG for the last 5 minutes.

Meanwhile, wash and shred the radicchio.

Remove the buckwheat and cauliflower-broccoli mixture from the DG.

Heat a pan with olive oil, toss the buckwheat with the vegetables and season with salt and pepper. Finally, add the radicchio leaves and mix everything again briefly. Serve the buckwheat-vegetable tercet.

Preparation Tip:

The buckwheat-vegetable tercet is delicious as a side dish with meat or fish.

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