European > French

Kig Ha Farz with Roasted Garlic and Herbs Recipe

Ingredients with Measurements:
- 2 cups buckwheat flour
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 cup grated carrots
- 1 cup grated turnips
- 1 cup chopped leeks
- 1 cup chopped onions
- 1 head of garlic
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1 tsp salt
- 1 tsp black pepper
- 8 cups chicken or vegetable broth
- 1/2 cup unsalted butter

Special equipment needed:
- Cheesecloth
- Kitchen twine
- Roasting pan

Step-by-step instructions:

1. Preheat the oven to 400°F. Cut the top off the head of garlic and place it in a small roasting pan. Drizzle with olive oil and roast for 30-40 minutes until the cloves are soft and golden brown. Remove from the oven and let cool.

2. In a large mixing bowl, combine the buckwheat flour, all-purpose flour, cornmeal, grated carrots, grated turnips, chopped leeks, chopped onions, chopped parsley, chopped thyme, chopped rosemary, salt, and black pepper. Mix well.

3. Cut a piece of cheesecloth into a 12-inch square. Place the roasted garlic in the center of the cheesecloth and tie it up with kitchen twine to make a sachet.

4. Bring the chicken or vegetable broth to a boil in a large pot. Add the sachet of roasted garlic and herbs to the pot and let simmer for 10 minutes.

5. Using your hands, form the dough into a large ball. Place the dough in the pot with the broth and let simmer for 1 hour, stirring occasionally.

6. Remove the sachet of roasted garlic and herbs from the pot and discard. Remove the dough from the pot and let cool for 10 minutes.

7. Cut the dough into slices and serve with a dollop of unsalted butter on top.


- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 10 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Serves 6-8 people

Nutritional information:
- Calories: 420 per serving
- Fat: 12g
- Carbohydrates: 68g
- Protein: 11g

Substitutions for ingredients:
- Buckwheat flour can be substituted with whole wheat flour or rye flour.
- Cornmeal can be substituted with polenta or grits.
- Carrots can be substituted with parsnips or sweet potatoes.
- Turnips can be substituted with rutabagas or potatoes.
- Leeks can be substituted with onions or shallots.
- Chicken or vegetable broth can be substituted with water or stock.

Variations:
- Add cooked bacon or sausage to the dough for a meatier version.
- Add chopped kale or spinach to the dough for a healthier version.
- Add grated cheese to the dough for a cheesy version.

Tips and tricks:
- Use a large pot to cook the dough to prevent it from sticking to the bottom.
- Let the dough cool for 10 minutes before slicing to prevent it from falling apart.
- Serve with a side of roasted vegetables or a salad for a complete meal.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or oven until heated through.

Presentation ideas:
- Serve on a large platter with a sprig of fresh herbs on top.

Garnishes:
- Fresh herbs, such as parsley or thyme.

Pairings:
- Serve with a glass of red wine or a cold beer.

Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- A green salad with a vinaigrette dressing.

Troubleshooting advice:
- If the dough is too dry, add more broth or water.
- If the dough is too wet, add more flour.

Food safety advice:
- Make sure to cook the dough thoroughly to prevent foodborne illness.

Food history:
- Kig Ha Farz is a traditional dish from Brittany, France, made with buckwheat flour and vegetables.

Flavor profiles:
- Savory, earthy, and herbaceous.

Serving suggestions:
- Serve as a main course for lunch or dinner.

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Region: Breton

Taste: Savory, Herbal, Garlicky, Earthy, Nutty