Parsley root vegetables with green spelt

Ingredients for 3 servings:

• 350 g parsley root(s)
• 2 tbsp ghee
• 50 g oat flakes (fine leaf)
• 200 ml oat cream (oat cream cuisine)
• ½ tsp, leveled vegetable stock powder
• some water
• some salt and pepper
• curry powder
• 250 g green spelt, uncooked
• 500 ml water
• e.g. walnuts or other nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

nutty and low in fructose

Bring the green spelt to a boil in salted water and simmer for about 30 minutes. Strain off any remaining water through a sieve. Heat the ghee in a pan and roast the oats in it for about 5 minutes. Wash, peel, and dice the parsley roots. Stir the diced parsley roots into the oats and fry briefly. Season everything with salt, pepper, and curry powder and deglaze with the oat cream. Add the vegetable stock and a little water, if needed. Cook the mixture over low heat for about 8-10 minutes, depending on how soft you want the vegetables. Finally, combine the green spelt with the vegetable-oat mixture. Green spelt is a nutty-tasting grain. If you like it a little nuttier, sprinkle a few finely chopped walnuts or other nuts over the dish.