Herzhaft
Spelt Casserole with Vegetables
Ingredients
| 1 | cup | Spelt Meal / Cracked Spelt (Dinkelschrot, approx. ¼ l) |
| 2 | tbsp | cooked Spelt Kernels (Dinkelkörner), cold |
| ½ | l | vegetable broth |
| 3 | tbsp | butter |
| 1 | onion | |
| 300 | g | diced vegetables (carrots, fennel, celery) |
| 1 | egg | |
| 1 | EL | tbsp sour cream |
| Bertram, Galangal, Nutmeg, Clove, Salt, Pennyroyal (Poleiminze), Parsley, Basil | ||
| Breadcrumbs | ||
| 50 | g | grated cheese |
Instructions
- 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.
A recipe by Stadtmühle Geisingen – more at www.dinkel.shop/rezepte
