Buckwheat w/Dried Cherries + Hazelnuts Over Warm Parsnip Purée

Name: Buckwheat w/Dried Cherries + Hazelnuts Over Warm Parsnip Purée
Ingredients: ½ cup [125 ml] white wine or hard cider; ½ cup [125 ml] white wine or hard cider; 3 lb [1.35 kg] parsnips, peeled and cut into chunks; 2 cups [500 ml] heavy cream; 1 cup [250 g] untoasted buckwheat groats; 1 onion, thinly sliced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup [65 g] hazelnuts, toasted and smashed; ¼ cup [60 ml] balsamic vinegar; 1 shallot, minced; ½ cup [80 g] dried cherries; A generous handful of arugula, watercress, or other tender greens (optional); A generous handful of arugula, watercress, or other tender greens (optional); ½ cup [125 ml] olive oil, plus more as needed; 1 sprig rosemary, finely chopped; A generous handful of arugula, watercress, or other tender greens (optional)

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

This grain salad adds a good deal of crunch and tang to the decadently rich (but mercifully simple) parsnip purée. I like it with a side salad or with some greens chucked right on top. The parsnip purée holds in the fridge for about a week and freezes very well if making a big batch.

Ingredients

1 cup [250 g] untoasted buckwheat groats
1 onion, thinly sliced

Vegetarian
Gluten-free

Method

Soak the buckwheat groats in warm water for 15 minutes. Drain, rinse, and transfer to a bowl or storage container, cover with a tea towel, and let sit until you see the tails start to form (rinsing the groats a couple of times a day to remoisten and wash away any gelatinous goo on the outside of the groats), 2 to 3 days.

In a medium saucepan, heat a glug of olive oil over medium-low hea