Spelt roast

Ingredients for 2 servings:

• 1 small onion(s)
• 1 tbsp clarified butter
• 150 g spelt, coarsely ground
• 120 ml water
• 1 egg(s)
• marjoram
• oregano
• Garlic
• Salt
• Pepper (or galangal)
• Breadcrumbs (spelt crumbs) for binding
• 100 ml vegetable stock

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

without meat

Finely chop the onion and lightly fry it in the clarified butter. Add the spelt meal and fry it briefly until fragrant, then pour in the water. Then simmer gently for about 15 minutes. Leave to cool with the lid closed. Mix the cooled spelt porridge with the egg. Season with marjoram, oregano, garlic, salt and pepper (I use galangal). Thicken with spelt breadcrumbs if necessary. With wet hands, form a loaf, place in an ovenproof dish and sprinkle with spelt breadcrumbs. Brown, pour in 100 ml vegetable stock (vegetable stock) and finish cooking at 180 degrees for about 40 minutes. Serve with mashed potatoes and herb cream sauce.