Best Peasant Style Kasha And Potatoes Recipes

PEASANT STYLE KASHA AND POTATOES

Peasant Style Kasha and Potatoes image

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 medium potatoes diced
1 medium onion chopped
2 to 4 cloves garlic minced
1 teaspoon dried thyme
1 cup buckwheat flour
2 1/2 cups hot water
Tahini Miso Sauce or Easy Tahini Sauce
chopped parsley for garnish

Steps:

1. Heat the oil in a large heavy skillet over medium heat. Add the potatoes, onion, garlic, and thyme, and sauté about 5 minutes. 2. Rinse the buckwheat, add to the skillet, and increase the heat to medium-high. Stir constantly about 3 minutes or until dry. 3. Carefully pour the hot water over the buckwheat (it will sizzle and splatter). Cover immediately, reduce the heat to low, and simmer 10 to 15 minutes or until the water is absorbed. 4. Serve topped with Tahini-Miso Sauce and chopped parsley.

Nutrition Facts : Nutritional Facts Serves

POTATO-KASHA KNISHES

Potato-Kasha Knishes image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 knishes

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
1/4 cup plus 2 tablespoons cold seltzer
2 teaspoons apple cider vinegar
1 1/2 pounds russet potatoes, peeled and quartered
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 pounds Spanish onions, diced
1 clove garlic, smashed
1 cup whole or coarse kasha (roasted buckwheat groats; available in the bulk aisle or near the dried beans)
Freshly ground pepper
Spicy mustard, for serving

Steps:

Start with our step-by-step knish how-to.
Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.