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¾view of a plate full of ginger turmeric nettle stew

Ginger Turmeric Nettle Stew with Buckwheat

Venelina Dove M.D.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine European
Servings 3 Servings

Ingredients
 

  • 5 oz (150 g) nettle leaves
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 3 cloves garlic, pressed
  • ½ lemon, juiced
  • 1 tbsp paprika
  • 1 tsp turmeric
  • ½ tsp ginger
  • 2 tbsp ground flax seeds
  • several twists freshly ground black pepper
  • salt to taste
  • 1 tbsp whole wheat flour
  • 5 Cremini mushrooms, sliced
  • ½ cup buckwheat

Instructions
 

  • Boil the buckwheat in 1 cup of water for about 20 min. Leave it for a few minutes until the water is soaked.
  • Place the nettle spikes in a pot with boiling water and boil for 10
    minutes. Drain them with a colander but keep the broth. Rinse the
    nettles under cold water and chop it into pieces.
  • Throw the sliced mushrooms in a heated pan for 5-8 minutes. Take them out in a dish to cool down.
  • Use the same pan to cook the chopped onion, carrot, zucchini and garlic with ½ cup of water. Simmer for 5 min.
  • Add the whole wheat flour, paprika, turmeric, ginger, black pepper,
    salt and nettle spikes. Stir everything well. Add a cup of broth from
    the nettle to achieve a nice thickness.
  • When ready add ground flax seeds and lemon juice, stir well.
  • Layer the cooked mushrooms over the nettle stew and serve with buckwheat.

Notes

  • When you boil the nettle spikes for a few minutes you can touch them without stinging.
  • Save the broth from the boiling nettle and use it to dilute the stew if too thick.
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