Potato and green spelt roast with beans, carrots and vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Bring green spelt meal and 225 ml broth covered in a pot to the boil and simmer for 3-5 minutes. Let them cool down. In the meantime clean and wash the carrots and beans. Cut carrots lengthwise in half. Cut carrots and beans diagonally into pieces.

2. 2

   Peel onions and garlic. Chop onions finely, press garlic through a garlic press. Wash parsley, dab dry and chop. Rinse potatoes under cold water, peel the skin and press the potatoes through a potato ricer. Knead cheese, egg, half of the onions and parsley, garlic, breadcrumbs and green spelt and season with salt and pepper. With moistened hands form 8 roastings. Heat the oil in a large pan and fry the roastings at medium heat while turning for about 8 minutes. Wash the savory and bring to the boil with the rest of the stock, except for a little to garnish. Add the vegetables and simmer covered for about 10 minutes. Pour the vegetables onto a sieve, remove the savory and collect the vegetable stock. Heat the fat in the pot and fry the remaining onions in it. Add vegetables and remaining parsley and toss in.

3. 3

   Wash the savory and bring to the boil with the rest of the stock, except for a little to garnish. Add the vegetables and simmer covered for about 10 minutes. Pour the vegetables onto a sieve, remove the savory and collect the vegetable stock. Heat the fat in the pot and fry the remaining onions in it. Add vegetables and remaining parsley and toss in. Add approx. 1/8 litre vegetable stock again and season with salt and pepper. Arrange the roasts with the vegetables on a plate. Serve garnished with fresh bean chew as desired

Nutrition Facts

KCAL
390 kcal

CARBS
39 g

FATS
19 g

PROTEINS
15 g