Spelt biscuits with vegetables

Name: Spelt biscuits with vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 125 g Spelt (type of wheat) or natural rice; 1/4 l Vegetable broth; 1 small head cauliflower; 250 g Carrots; 75 g Gouda cheese; 1 egg (size M); 25 g Breadcrumbs; 7-10 Tbsp salt, white pepper; 1/4 TEASPOON dried thyme; 4 TABLESPOONS chopped almonds; 100 g frozen peas; 3 TABLESPOONS Oil; 1 big onion; 100 ml Milk; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp grated nutmeg; 1 potty Chervil or 1 bunch of parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

125 g Spelt (type of wheat) or natural rice
1/4 l Vegetable broth
1 small head cauliflower
250 g Carrots
75 g Gouda cheese
1 egg (size M)
25 g Breadcrumbs
7-10 Tbsp salt, white pepper
1/4 TEASPOON dried thyme
4 TABLESPOONS chopped almonds
100 g frozen peas
3 TABLESPOONS Oil
1 big onion
100 ml Milk
2-3 TABLESPOONS sauce thickener
7-10 Tbsp grated nutmeg
1 potty Chervil or 1 bunch of parsley

Directions

1
Simmer spelt in boiling broth for about 40 minutes and let it cool down. Clean and wash the vegetables. Cut cauliflower into florets, carrots into slices. Grate cheese
2
Mix cheese, spelt, egg and breadcrumbs. Season with salt, pepper and thyme. Form 8 cookies and turn them into almonds if necessary
3
Cook cauliflower and carrots in 1/4 l boiling salted water for 12-15 minutes. Add peas after 5 minutes. Fry the cookies in 2 tbsp. oil until golden brown. Drain the vegetables, collect the stock
4
Peel and finely chop the onion. Fry in 1 tablespoon of oil until transparent. Deglaze with stock and milk. Bring to the boil and thicken with sauce thickener. Season to taste with salt, pepper and nutmeg. Chop the herbs, add them to the sauce with the vegetables and warm up
5
Drink: mineral water