Green spelt zucchini roast on carrot vegetables with sour milk and herb sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions. Clean, wash and dice the zucchini. Melt 1 tablespoon of fat in a saucepan. Fry onions and zucchini. Add green spelt meal and steam briefly.

2. 2

   Deglaze with the broth and let it swell for about 20 minutes at low heat, covered. Then let it cool down a little. Add cheese, 3 eggs, 100 g almond flakes and breadcrumbs. Knead the mixture to a smooth dough, season to taste.

3. 3

   Form the dough into an oblong loaf, smooth it down with wet hands, place it on a greased baking tray and sprinkle with the remaining flaked almonds. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 45 minutes.

4. 4

   Boil the rest of the eggs in boiling water for about 10 minutes until hard, then rinse with cold water. Clean and wash the carrots and cut them into diagonal slices. Cook the carrots in boiling salted water at low heat for about 12 minutes, then drain well.

5. 5

   Wash the herbs and, except for a little parsley for garnishing, chop coarsely. Mix the soured milk and chopped herbs. Peel and chop the eggs and add to the sauce and season to taste. Heat the remaining fat.

6. 6

   Roast the sunflower seeds briefly, add the carrots and toss in. Arrange carrot vegetables, green spelt roast and some sauce on a plate. Garnish with the remaining parsley and serve with the rest of the sauce.