Groux (buckwheat porridge)
Growing up in Guérande my grandmother would make this recipe almost every Wednesday. It’s a buckwheat flour porridge that you cut in pieces once it’s cold before sauté them in salt butter.
I’m thrilled that we can replicate it so easily using this salt butter!
Ingredients
Directions
Step 1
In a large pan, mix the flour and salt.
Step 2
Add the milk, then warm water gradually (if it’s cold you’ll get lumps).
Step 3
On low heat, using a spatula, stir continuously for 5 minutes.
Step 4
Take out of the stove once the porridge has thickened.
Step 5
Cover the inside of a tray with wrap and pour in the porridge and leave to cool down, then transfer to fridge for at least an hour.
Step 6
Once this is hard, cut in sticks and sauté them in salt butter (find out about Flora Plant) for about 5 minutes, flipping them when the first side is crispy.
Step 7
Serve immediately!
