Buckwheat balls in vegetable sauce

Ingredients

• 50 g Buckwheat
• 50 g Buckwheat flour
• 50 ml Water
• 30 g Leek
• 100 g Carrots
• 30 g Celery root, peeled
• 50 g Kohlrabi
• 20 g Parsley, fresh
• 0.5 g Salt
• 1 pinch Basil, dried

Method

1. Put the buckwheat in enough salted water to cover it, boil it, let it stand, add the flour, water, basil, mix, then form dumplings and cook in plenty of salted water.
2. For the sauce, chop the vegetables and boil them in a little water seasoned with salt and basil until tender, remove the halves of the vegetables, blend them together and then pour back into the sauce to thicken it.
3. Add the cooked buckwheat dumplings and bring to the boil.