Instructions
Follow the steps and taste along the way.
Prepare the parsley root
Preheat the oven to 220 °C. Peel the parsley root and cut it into cubes about 1.5 cm across. Toss it with 25 ml of olive oil, 3 g of salt, the caraway, and half of the black pepper.
Roast the parsley root and cook the lentils
Spread the parsley root in a single layer on a baking sheet and roast for 30–32 minutes, turning it halfway through. Meanwhile, rinse the lentils and put them in a saucepan with 500 ml of water, the whole peeled garlic clove, and the bay leaf. Simmer gently for 20–25 minutes, until tender but not falling apart. Drain, and remove the bay leaf and garlic.
Cook the buckwheat
Briefly stir the buckwheat in a dry saucepan over medium heat, for about 2 minutes, until fragrant. Add 480 ml of water and 2 g of salt, then bring to a boil. Cover, reduce the heat, and cook for 12–15 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes.
Mix the apple-mustard dressing
Coarsely grate the apple into a bowl. Stir in the mustard, lemon juice, the remaining 15 ml of olive oil, 1 g of salt, and the remaining black pepper. Finely dice the onion and chop the parsley.
Finish and serve
Toss the cooked lentils with the onion and apple-mustard dressing; the onion remains raw and gives the dish a fresh, slightly sharp flavor. Fold in the roasted parsley root and chopped parsley. Fluff the buckwheat with a fork and divide it among four bowls. Spoon the lentil mixture on top and serve warm.
