Rinse buckwheat with hot water. Sauté briefly in the hot stove. Add clear soup, bring to a boil once and swell for 10 min. Clean Brussels sprouts and cook in salted water for 10 min al dente.
Sauté onion cubes in fat until translucent. Drain Brussels sprouts and place in a greased gratin dish with the onions. Mix buckwheat with crème fraîche, grated cheese and herb salt. Season with pepper and nutmeg. Sprinkle sunflower seeds over the vegetables.
Bake in the oven at 200o C for about 20 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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