Sauté and Simmer: Sauté the diced onion in hot butter along with the spelt meal and vegetables. Deglaze with the vegetable broth. Let it simmer and swell for about 15 minutes.
Season: Preheat your oven to 250 °C. Add the spices (Bertram, Galangal, etc.) and fresh herbs to the spelt and vegetable mixture and mix thoroughly.
Assemble: Transfer the mixture into a greased baking dish. Whisk the egg with the sour cream and pour this mixture over the bake.
Bake: Sprinkle the breadcrumbs and grated cheese on top. Bake for 20 to 25 minutes until golden brown.
Ingredients
1 cup Spelt Meal / Cracked Spelt (Dinkelschrot, approx. ¼ l)
Sauté and Simmer: Sauté the diced onion in hot butter along with the spelt meal and vegetables. Deglaze with the vegetable broth. Let it simmer and swell for about 15 minutes.
Season: Preheat your oven to 250 °C. Add the spices (Bertram, Galangal, etc.) and fresh herbs to the spelt and vegetable mixture and mix thoroughly.
Assemble: Transfer the mixture into a greased baking dish. Whisk the egg with the sour cream and pour this mixture over the bake.
Bake: Sprinkle the breadcrumbs and grated cheese on top. Bake for 20 to 25 minutes until golden brown.
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