Steinbachtaler spelt pan

Ingredients for 5 servings:

• 400 g spelt
• 700 ml vegetable stock
• 2 m.-sized onion(s)
• 2 garlic cloves
• 200 g leek
• 300 g carrot(s)
• 200 ml apple cider
• 1 large lemon(s), organic, zest
• 15 ml rapeseed oil
• 20 g butter
• 200 g Harzer cheese
• 100 g sour cream
• 100 g cream
• n. B. Salt and pepper, from the mill
• Caraway powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian, with hand cheese

Wash the spelt grains and drain in a sieve. Simmer in the vegetable stock over low to medium heat for 30 minutes. Stir occasionally and check that there is enough liquid; add a little water if necessary. In the meantime, peel and finely dice the onions and finely chop the garlic cloves. Halve the leek lengthwise, wash it, and cut it crosswise into thin strips. Peel and very finely dice the carrots. Grate 50g of hand cheese and set aside. Dice the rest. Heat the oil in a large pan and sauté the diced onion. After 2 minutes, add the diced carrots and sauté for another 5 minutes over low heat. Now add the leek and diced garlic and sauté everything for another 3 minutes. Pour in the cider and reduce over high heat until there is almost no liquid left in the pan. Drain the spelt and add it to the vegetables, along with the butter. Season generously with salt, pepper, and caraway seeds. Add 150g of hand cheese cubes and stir to melt. Now add the sour cream and cream to the pan, heat briefly, and divide among 5 plates. Mix the reserved grated cheese with the lemon zest and sprinkle over the mixture. If you like, you can sprinkle herbs on top. The mixture is quite compact thanks to the cheese. If you prefer a creamier texture, you can replace the sour cream with more cream or even low-calorie Cremefine. Approx. 543 kcal per serving.