In the kitchen with MyTrela

Turkey gizzards with mushrooms, coconut milk and buckwheat

Raw cleaned gizzards soften with vegetables in weighed water. Mushrooms and coconut milk make a sauce served with buckwheat weighed dry.

1 serving

Turkey gizzards with mushrooms, coconut milk and buckwheat — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients cover the entire recipe for 1 serving. Weigh gizzards and cleaned vegetables before cooking. Weigh the groats dry. The new 350 g of water is for cooking the gizzards and their sauce; use water for the groats as directed on the package.

  • Turkey gizzard100 g100 g raw gizzards after cleaning.
  • Carrot30 g30 g after peeling.
  • Celery23 g23 g cleaned edible portion.
  • Parsley root40 g40 g after peeling.
  • Onion35 g35 g after peeling.
  • Button mushrooms115 g115 g cleaned mushrooms.
  • Olive oil10 gAll 10 g for frying onion and mushrooms.
  • Salt1 g
  • Black pepper2 g
  • Parsley leaves12 g
  • Coconut milk 19%50 g
  • Unroasted buckwheat groats50 g50 g dry groats before cooking; an explicit choice for the new version.
  • Water350 gA new explicit amount for this original version, as described in the preparation; it is not a reconstruction of the historical liquid amount.

Preparation

  1. Remove tough membranes from gizzards, weigh 100 g raw product and thinly slice. Weigh peeled carrot and parsley root and cleaned celery as listed and chop finely. Put gizzards and vegetables in a small pot, pour in 350 g weighed water and bring to the boil.
  2. Cook over a low heat under a well-fitting lid until gizzards soften. Check their centre temperature: it must reach at least 74°C. Save cooked vegetables and remaining stock for the sauce.
  3. Weigh 50 g dry unroasted buckwheat and cook separately according to the package instructions. Soften chopped onion and sliced mushrooms in all the weighed 10 g olive oil, then add gizzards with vegetables and stock. Season with all the weighed salt and pepper and heat until mushrooms are tender.
  4. Stir in all the weighed coconut milk and chopped parsley. If the sauce is thin, boil briefly uncovered until it coats the ingredients, without adding new water or fat. Serve with all the prepared buckwheat.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined ingredient weighing and preparation stages and liquid amounts, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.