Buckwheat with Savoy cabbage, potatoes and sage Asiago

Ingredients

For 1 serving

• Buckwheat50 g
• Savoy cabbage150 g
• Potatoes100 g
• Asiago30 g
• Butter5 g
• Fresh sage3 g
• Garlic1 clove
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. Bring a pan of water to the boil and add salt. Meanwhile rinse the buckwheat in a sieve, peel the potatoes and cut them into roughly 1.5 cm cubes, core the savoy cabbage and cut it into strips.
2. Add the buckwheat, potatoes and cabbage to the boiling water and cook over medium heat for 15 minutes, until the buckwheat is tender and the potatoes are easily pierced.
3. Meanwhile dice the Asiago. Drain everything very well, leaving it in the colander for a few minutes.
4. In the same pan melt the butter over low heat with the crushed garlic and the sage for 1–2 minutes, until golden and fragrant; remove the garlic.
5. Tip the buckwheat and vegetables into the butter, add the Asiago and stir off the heat until the cheese turns stringy. Serve straight away.