Spelt Kernotto

Ingredients

fServes 3-4

• 250 g Spelt Kernotto
• 1 small onion
• Sunflower oil
• A splash of white wine
• 600 ml broth (made with "Würze mit Galgant")
• 250 g vegetables of your choice (e.g., parsley root, carrots, and celery)

Preparation

The secret tip from our mill: These kernels are lightly pearled, meaning they cook faster without needing to be soaked beforehand.

1. Cook the vegetables: Place the cleaned and diced vegetables into the boiling broth and cook until tender but still firm (al dente).
2. Sauté the base: In the meantime, peel and finely dice the onion. Sauté in sunflower oil until translucent. Add the spelt kernotto, toast briefly, and deglaze with a splash of white wine.
3. Combine: Remove the vegetables from the broth and set them aside.
4. Simmer: Gradually add the broth to the kernotto while stirring constantly, allowing the liquid to be absorbed. Shortly before the kernotto is fully cooked, stir the vegetables back in.

Properties: Wholesome, Short cooking time, Nutritious, Hearty, Aromatic