Recipe for: Buckwheat Casserole with Asparagus - photo 1
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Recipe for: Buckwheat Casserole with Asparagus

Pikantne Main dishes Regional Cuisine of Poland 40 min Medium 21 wyświetleń ~14.88 PLN * - (0)
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Description

Rustic casserole with buckwheat and spring vegetables combining the Polish taste of groats with the delicacy of young asparagus and cottage cheese. The dish is hearty, aromatic thanks to sautéed onions and garlic, and fresh herbs. Perfect as a main meal for lunch or for a family gathering in spring. The casserole can have a golden crust of cheese on top (optional version) and is best served slightly cooled, garnished with sorrel or fresh greens. Visually, it contrasts with the green of the asparagus, the creamy texture of the groats, and the lighter spots of cottage cheese.

Ingredients Used

Ingredients (15)

Servings:
4
  • Buckwheat groats 200 g
  • Water 400 ml
  • Asparagus 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Carrot 1.9 szt. (~150 g)
  • Red bell pepper 0.8 szt. (~150 g)
  • Cottage cheese 200 g
  • Chicken egg 2 szt. (~120 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 4 g
  • ✨ Opcjonalne
  • Cheese 80 g
  • Sorrel 50 g
💰 Szacowany koszt dania: ~14.88 PLN (3.72 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Prepare the buckwheat: place the buckwheat in a sieve and rinse under cold running water, shaking the sieve until the water runs clear (about 30-60 seconds). Then transfer the buckwheat to a medium pot and add 400 ml of water. Add 1 pinch of salt. Place the pot over medium heat, cover with a lid, bring to a boil, reduce the heat to low, and cook for 12-15 minutes without stirring, until the water is absorbed. After cooking, remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.

Ingredients: Buckwheat groats, Water, Salt
Use a pot with a diameter of 18-20 cm with a matching lid. If the groats are hard after 15 minutes, add 1-2 tablespoons of water and cook for another 2-3 minutes. The groats are ready when the grains are soft and fluffy, not mushy.

Preparing the dish

2

Preheat the oven to 200°C (top-bottom). Grease a baking dish measuring about 20x30 cm or a 24 cm round pan with a thin layer of rapeseed oil (about 1 teaspoon for greasing).

Ingredients: Rapeseed oil
If you have a convection oven, set it to 190°C. Use a silicone brush or a bit of kitchen paper to spread the oil.

Vegetables

3

Prepare the vegetables: peel and dice the onion; finely chop the garlic; grate the carrot on a coarse grater or cut it into small cubes; dice the bell pepper; wash the asparagus, snap off the woody ends at the bend (break naturally), and cut the remaining part diagonally into 2 cm pieces.

Ingredients: Onion, Garlic, Carrot, Red bell pepper, asparagus
Use a cutting board and a sharp knife. When breaking off the asparagus, snap the stem where it naturally breaks - this will indicate the end of the woody part.

Frying vegetables

4

Heat a large skillet (preferably 24-28 cm with a non-stick coating) over medium heat. Pour in 2 tablespoons of canola oil (30 g) and wait for 20-30 seconds. Add the onion and sauté for 3-4 minutes until it becomes translucent and slightly golden. Add the garlic and sauté for 30 seconds until fragrant. Add the carrot and bell pepper, sauté for 4-5 minutes, stirring, until the vegetables are soft but still crisp. Finally, add the asparagus and sauté for another 3-4 minutes until they are bright green and tender-crisp. Season with salt, pepper, and half of the thyme.

Ingredients: Rapeseed oil, Onion, Garlic, Carrot, Red bell pepper, asparagus, Salt, Black pepper, Thyme
Use a wooden spoon or silicone spatula. Do not fry on too high heat, as the garlic may burn (it will become bitter). The vegetables should retain their color and not be overcooked.

Mixing

5

In a large bowl, crumble the cottage cheese with a fork into small pieces. Add the eggs (120 g) and mix with a whisk or fork until the mixture is uniform. Add the cooked and fluffed groats and the cooled, sautéed vegetables to the bowl. Pour in the remaining oil if there is any left, season with salt, pepper, and the rest of the thyme. Stir with a spatula or your hand (if clean) until the ingredients are combined — the mixture should be moist but not liquid. Taste and adjust seasoning if necessary.

Ingredients: Cottage cheese, Buckwheat groats, Onion, Garlic, Carrot, Red bell pepper, asparagus, Rapeseed oil, Salt, Black pepper, Thyme
Use a large bowl (at least 3 liters) and a spatula. If the mixture seems dry, you can add 1-2 tablespoons of the water from cooking the groats. Do not mix for too long to avoid breaking the structure of the cottage cheese.

Assembly and baking

6

Transfer the mixture to the prepared baking dish, spread it evenly, and smooth the top with a silicone spatula. If you are using cheese (optional), grate it and sprinkle it evenly on top. Place it in the preheated oven on the middle rack and bake for 18-22 minutes, until the top is golden brown and the edges start to bubble.

Ingredients: Cottage cheese, Buckwheat groats, Cheese, Salt
Use a 20x30 cm baking dish or a 24 cm springform pan. In a convection oven, bake for 18 minutes. Check the color after 15 minutes — the cheese may brown faster.

Resting and Serving

7

After removing from the oven, wait 8-10 minutes for the casserole to "settle" and be easier to cut. Cut into portions and serve immediately. Top with freshly chopped sorrel (optional) or parsley for freshness.

Ingredients: sorrel
Use a sharp spatula for serving. Do not cut immediately after taking it out of the oven — the hot interior may fall apart. For children or those who prefer a milder taste, skip the sorrel.

Fun Fact

💡

Buckwheat was a staple of the diet in many regions of Poland, especially in Podlasie and the Bieszczady Mountains; in the past, both sweet and savory dishes were prepared from it, and its intense flavor was often paired with cottage cheese.

Best for

rodzinny obiad przyjęcie wiosenne piknik po podgrzaniu

Tips

🍽️ Serving

Serve with sour cream or natural yogurt on the side (1 tablespoon per serving) for a contrast of acidity. It pairs wonderfully with a cucumber and dill salad or thinly sliced pickles. For a vegetarian version, adding cheese will bring color and crunch to the top.

🥡 Storage

Store in an airtight container in the refrigerator for 2-3 days. To reheat: place in an oven preheated to 180°C for 10-12 minutes (cover with foil to prevent drying out) or heat in the microwave covered for 2-3 minutes with short breaks. Long freezing of cottage cheese in casseroles is not recommended (texture change).

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