Buckwheat Porridge with Rutabaga
Breakfasts • Russian
Description
Buckwheat porridge with rutabaga
Ingredients
- Rutabaga 20 oz
- Buckwheat Groats 10 oz
- Milk 0 qt
- Butter 2 tablespoons
- Sugar to taste
- Salt to taste
Step-by-Step Guide
Step 1
Peel the rutabaga, wash it, grate it, place it in a pan with butter, and sauté, stirring frequently.
Step 2
Wash the buckwheat groats, drain the water, mix the groats with the sautéed rutabaga, transfer to a pot, pour in the milk, and cook until the porridge thickens.
Step 3
Then add butter, sugar, and salt to the porridge, mix, cover with a lid, and place in a hot oven for 2 hours. When serving, stir the porridge to break up any pieces of rutabaga and drizzle with hot butter.
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