Buckwheat casserole with turkey
Description
The recipe won't take much time. Another advantage of this dish is that it's filling yet won't harm your figure, so you can prepare it frequently. This version is also perfect for those whose children don't like buckwheat and refuse to eat it. Served as a fragrant casserole, it will appeal to everyone. Recipe: serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Cook the buckwheat until done, slightly salt it.
- 3
Step 3
Finely chop the turkey fillet.
- 4
Step 4
Add the cooled buckwheat.
- 5
Step 5
Mix the egg with the cream and whisk lightly.
- 6
Step 6
Pour the egg and butter mixture into the pan, add salt and pepper to taste, mix the mixture well and smooth it out.
- 7
Step 7
Grate the carrot on a fine grater, and slice the onion into half-rings. Place the carrot on the buckwheat first, then the onion (or you can mix them together).
- 8
Step 8
Bake the casserole in the oven at 180 degrees for 40-60 minutes. For me, the sign that the dish is ready is slightly browned onion on top. I agree, it's a questionable indicator, but very effective :)
- 9
Step 9
This is what the casserole looks like when transferred onto a plate. It's very tasty and aromatic. Give it a try!