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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. butter
- 8 shallots (diced)
- 4 garlic cloves (minced)
- 1/4 cup white wine
- 4 cups chicken stock (brought to a simmer in a medium pot, have an extra 1/4 cup on hand to thicken if you find the final dish too thick for your liking)
- 1 cup buckwheat (toasted, see notes below)
- 3 cups veggies (cut up, : fresh asparagus and baby zucchini., if using larger zucchini, then quarter dice)
- 1/2 cup grated Parmesan cheese (freshly)
- 4 Tbsp. cream (I use kefir- it gives the dish a wonderful, ever so slight tang)
- kosher salt
- cracked pepper (fresh)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium850mg35% |
| Potassium1360mg39% |
| Protein26g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A70% |
| Vitamin C35% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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