Creamy Buckwheat with Peas, Fennel and Watercress

This dish appealed to me because it sounded like Spring. I got the recipe from It was definitely delicious, but I realize now that I put twice as much mascarpone as I was supposed to so it was a little heavier than I expected. I had doubled this recipe to have extra and did the oz. to cups conversion wrong on that part. Oh well. This was the first time I had “buckwheat groats” and the consistency was really great. The final product kind of felt a little like a risotto.

I constantly struggle to find great watercress at the grocery stores, so I ended up with about half the amount I needed because I had to weed through the bunch to find good pieces.

Creamy Buckwheat with Peas, Fennel and Watercress

Serves 4

3 cups of water
1/2 cup buckwheat groats
1/2 tsp salt
2 Tbs olive oil
1 shallot, thinly diced
1/2 medium fennel bulb, diced
1/2 cup fresh or frozen peas
1 cup watercress
1/4 cup mascarpone cheese
1/2 cup grated parmesan cheese
1/2 tsp finely grated lemon zest
1/2 tsp salt
1/2 tsp black pepper
chicken stock, optional

Bring the water to a boil. Add the salt and the buckwheat. Reduce heat to medium and cook for 15 minutes. Drain.

In the meantime, in a separate saucepan, heat the olive oil. Sweat the shallots and the fennel until tender.

Add the cooked buckwheat, peas, mascarpone, parmesan, lemon zest, watercress, salt and pepper. If you feel it’s too dry, add a little bit of chicken stock to lighten it. Serve immediately.

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