Buckwheat with crispy bacon, carrot & celery

Buckwheat is plant with a grain-like seed used in many recipes today. It originates from Central Asia, but today you can probably find it in any store or market. Don’t know if many of you had a chance to cook with buckwheat, but a considerable amount of recipes you can find today use buckwheat as a base for the dough so you can make pasta with it, cakes and desserts. Another way to prepare buckwheat is to cook it with vegetables and make a delicious side or main dish.

A few of the interesting facts about buckwheat are:

  • 90% of globally consumed buckwheat originates from Russia,
  • Discarded hulls of buckwheat are used as fillers for the pillows,
  • Buckwheat is also used to manufacture an intensely flavored, dark-colored honey,
  • It is also used in the alcohol beverage industry for the production of gluten-free beer and whiskey,
  • Buckwheat is a rich source of dietary fibers, proteins, vitamins of the B group and minerals such as iron, manganese, copper, magnesium and phosphorus.

Finding out a few things about buckwheat made me really appreciate it as a source of food, and made me look up a few more recipes where I can use it. My recipe consisting of buckwheat is generally a traditional approach to preparing it, considering Croatian tradition and flavours. It combines a range of root vegetables, sliced smoked bacon and of course buckwheat. All of the ingredients together make a delicious dish you can prepare for a quick lunch or a flavourful side dish. Check it out! Try it out & enjoy!

Happy cooking!


Preparation: 15 min

Cook time: 20 min

Servings: 4


Ingredients

  • 500 g buckwheat
  • 150 g bacon, sliced
  • 2 tbsp pork fat or vegetable oil
  • 1 onion, finely chopped
  • 1 clove garlic, pressed
  • 2 carrots, grated
  • 1 small celery root, grated
  • 1 small parsley root, grated
  • 400 ml vegetable stock
  • Salt & pepper to taste

Buckwheat with crispy bacon, carrot & celery

How to

  1. Cook buckwheat in 400 ml of vegetable stock over medium heat. If needed add water while cooking, cook until soft and cooked all the way through, drain water.
  2. In a small non-stick pan fry bacon over low heat, no oil needed, until crispy and golden on the surface.
  3. In medium sauce pan heat pork fat or vegetable oil. Add finely chopped onion and pressed garlic, let it simmer over low heat until soft, occasionally stirring. Stir in grated carrots, celery root and parsley root. Season with salt & pepper if needed and cook for a few minutes before adding cooked buckwheat. Stir and cook until all the ingredients are combined, when it’s almost done add crispy bacon. Enjoy!
Advertisements

22 Comments Add yours

  1. So so delicious! Thank you for sharing! Have a great day

    Liked by 1 person

  2. A nice alternative to quinoa maybe… love how it is made here. 🌝

    Liked by 2 people

    1. chefkreso says:

      Thank you for stopping by, hope you’re having a great weekend!

      Liked by 1 person

  3. Kiwi.Keks says:

    Sounds delicious! I’ll try it next week:)

    Liked by 2 people

    1. chefkreso says:

      Thank you very much, hope you like the recipe! 😀

      Liked by 1 person

  4. Andrea says:

    Nice combination of textures I imagine…

    Liked by 1 person

    1. chefkreso says:

      It really is, you should give it a try! 😀

      Like

  5. sounds good! i have a couple bags of buckwheat and i may try making this! 🙂

    Liked by 1 person

    1. chefkreso says:

      Thanks, and you should try it, it’s a hit in my home 😀

      Liked by 1 person

  6. I love buckwheat, too bad my family doesn’t agree with the love. But this looks and sounds amazing.

    Liked by 2 people

    1. chefkreso says:

      Thank you, yeah it’s to bad, but still maybe you get the chance to try the recipe out for yourself 😀

      Liked by 1 person

  7. Yum, this sounds really amazing ! 🙂

    Liked by 2 people

    1. chefkreso says:

      Thank you for a lovely comment!

      Liked by 1 person

  8. Loretta says:

    Hmm, I’m gonna have to give buckwheat a try, I don’t believe I’ve ever tried it before. This combination sounds delightful.

    Liked by 2 people

    1. chefkreso says:

      Thanks Loretta, it really is delicious, tell me how it turns out if you do! 😀

      Like

  9. I have used buckwheat flour but never the grain itself. Perfect with the bacon and veggies 🙂

    Liked by 1 person

    1. chefkreso says:

      The grain for me is better than flour 🙂 You can do it with any root vegetable!

      Like

  10. I haven’t cooked buckwheat, but this sounds delicious and makes my mouth water,. I’m going to be making this soon.

    Liked by 1 person

    1. chefkreso says:

      Thanks, hope it turns out as delicious for you as it was for me 🙂

      Like

  11. Your buckwheat recipe looks wonderful. I will try this one day. Thanks for sharing 🙂

    Liked by 1 person

    1. chefkreso says:

      Thank you very much, hope you’ll like the recipe and wish you happy cooking! 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s