Green spelt casserole with vegetables

Ingredients for 4 servings:

• 250 g green spelt
• 250 g carrot(s)
• 250 g cauliflower
• 1 kohlrabi
• 4 tbsp oil (cold-pressed olive oil)
• 1 pinch(s) nutmeg, freshly grated
• 2 onions
• 1 clove(s) garlic
• 1 large can of tomatoes, peeled (800 grams)
• 2 pinch(s) rosemary, dried, ground
• 1 tbsp syrup (maple syrup)
• 2 tbsp vinegar (fruit vinegar)
• 175 g cheese (Emmental)
• Butter, for the mold
• Salt

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

First, weigh the green spelt, then measure it in a cup. Using the cup, measure twice the amount of water and soak the green spelt in it overnight. The next day, cover and cook with the soaking water and 1/4 teaspoon of salt over medium heat until soft, about 30 minutes. Add a little more water if needed. Meanwhile, wash and peel the carrots, then cut into strips, then into cubes. Remove the stalks from the cauliflower and cut the florets into small pieces. Peel the kohlrabi and cut it into slices, then into strips, and finally into cubes. Heat 2 tablespoons of oil and 3 tablespoons of water in a saucepan, cover, and cook the vegetables over low heat for 12-15 minutes. Season with salt and nutmeg. Peel and finely chop the onion and garlic clove, and sauté in 2 tablespoons of oil until translucent. Drain the tomatoes, let them drain, chop them, and add them to the onions. Simmer over medium heat until thickened, about 10 minutes. Season to taste with salt, rosemary, maple syrup, and fruit vinegar. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Grease a baking dish with butter and fill with the vegetables. Spread the tomato sauce on top. Drain the green spelt, if desired, mix with the diced cheese, and pour into the baking dish. Bake on the middle rack of the oven for about 35 minutes, until the surface is golden brown.