1.5
lbs. fresh blue foot
2 Tbsp. chopped celery
2 Tbsp. chopped carrots
1/4 Tsp. fresh grated nutmeg
sour cream
salt & pepper to taste
2 cups cooked kasha*
(*best cooked with onions and chicken stock)
1/2 onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped fine
lemon juice (1/2 lemon)
1 Tbsp. butter
1 Tbsp. oil
Heat
butter and oil in a large sauté pan to medium heat. Add
onion and cook till translucent, then add the mushrooms and cook
until softened. Add the minced garlic, celery, and carrots and
cook for additional 5 minutes.
Season with fresh nutmeg, salt, and pepper.
Add cooked kasha to sauté pan and toss, adding fresh parsley
and lemon juice.
Arrange groats and mushrooms on a serving platter and garnish
with sour cream.
(back to the main Recipes page)
|
