Buckwheat Porridge with Rutabaga

Peel 500g of young rutabaga, was, grate, put on a skillet with butter and fry while frequently stirring. Wash 300 g of buckwheat, drain, mix buckwheat with fried rutabaga, put in a pan, pour over with 1.5 l of milk and cook until porridge thickens. Add butter, sugar, salt, then mix, cover with lid and put in oven for 2 hours.
When serving, mix porridge well so there are no lumps of rutabaga, pour over with hot butter.

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