Season
All year
Occasions
Lunch
Dinner
Estimated
Time
45 min

Beetroot
Buckwhotto.

Ingredients for 1 serving
4 tbsp
Buckwheat seeds (unhusked, greenish looking)
1–2 leaves
Savoy Cabbage
1 small
Red Beetroot
little
Rock salt
1 tsp
Sesame Oil
½ tsp
Tamarind*
a pinch
Saffron
a pinch
Black Cumin Oil
4 dl
Water


1 small
Yellow Pointed Bell Pepper (not spicy!)
½ tsp
Flaxseed Flour


little
Rock salt
½ tsp
Sesame oil
5 leaves
Sage*
optional
Black Sesame Seeds (roasted)
1–2 tsp
Tahini (white, fine ground)
few
Tamarind*

  1. Cut the savoy cabbage leaves into very thin stripes. Finely grate the beetroot. Put all the ingredients, until and including the water, into a pressure cooker. Close lid and cook for 10–15 minutes.

  2. Open lid and stir in the flaxseed flour. Add some more water if absorbed already. Cut the bell pepper into two halves and clear out the seeds. Lay them on top of the Buckwhotto. Close lid again and cook for another 10 minutes.

  3. When done, fish out the very soft bell peppers and scrape out the flesh from the skin. Stir the flesh gently back into the Buckwhotto (it may remain visible). Arrange everything on a nice plate and let set.

  4. Meanwhile, heat few sesame oil in a coated pan on a medium heat. Fry thinly sliced sage and black cumin seeds. In a mortar grind roasted black sesame seeds into a powder. Decorate the buckwhotto with the sage hay and season with the sesame powder, sea salt flakes and if desired sprinkle some white tahini and tamarind drops on top.
How
to
* leave herbs like sage aside if intolerances are known. Also, if tamarind is too sour for you: leave it aside. I usually add it to shift the boring, earthy beetroot flavor into a lighter direction and to keep its color.