Vegetables with green spelt and cheese crust

Ingredients for 3 servings:

• 200 g green spelt, crushed
• 500 ml vegetable stock
• 200 g broccoli
• 200 g zucchini, diced
• 300 g carrot(s), sliced
• 2 bunch spring onions, in rings
• 500 ml milk, half mixed with cooking water
• 1 tbsp sour cream, if desired
• 1 tbsp flour
• 150 g cheese, e.g. Emmental, Gruyère
• 3 m.-sized tomato(s), sliced
• herbal salt
• 1 tbsp oil
• pepper
• some vegetable broth
• possibly herbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simply delicious!

Bring the green spelt to a boil with the vegetable stock, then remove from the heat and let it swell for about 20 minutes. Cut the cauliflower and broccoli into small florets and blanch briefly in hot water. Don’t discard the cooking water; it will be mixed with the milk later. Meanwhile, heat 1 tablespoon of oil in a pan and fry the spring onions vigorously. Add the carrots and sauté for a good 5 minutes. Reduce the heat and add the zucchini. Finally, add the cauliflower and broccoli. Season with salt and pepper. Add a little of the cooking water and sauté everything with the lid on for about 8 minutes, stirring occasionally. Now dust the vegetables with the flour, add the milk and the remaining cooking water. Cook over low heat until it has thickened slightly. Season everything well. Place the vegetables in a large, shallow baking dish and arrange the tomato slices on top. Coarsely grate the cheese and mix thoroughly with the green spelt. Crumble the spelt with your hands and sprinkle it over the vegetables. Bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for 30-45 minutes.