Spelt roasts with cream sauce

Name: Spelt roasts with cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 2 TABLESPOONS Butter or margarine; 100 g Spelt meal; 400 ml Vegetable and yeast broth (paste; health food store); 500 g small bunches of carrots; 3 Stem(s) Basil; 100 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 1 Egg; 1 TABLESPOON Wholemeal flour; 2-3 TABLESPOONS Oil; 2 Shallots; 100 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Basil and carrot green

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

2 TABLESPOONS Butter or margarine
100 g Spelt meal
400 ml Vegetable and yeast broth (paste; health food store)
500 g small bunches of carrots
3 Stem(s) Basil
100 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
1 Egg
1 TABLESPOON Wholemeal flour
2-3 TABLESPOONS Oil
2 Shallots
100 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Basil and carrot green

Directions

1
Melt 1 teaspoon of fat. Fry the spelt meal in it. Deglaze with vegetable-yeast stock, cover and allow to swell at low heat for 15-20 minutes
2
Cover and cook whole carrots in 1/4 litre of boiling salted water for about 12 minutes. Set aside in vegetable stock
3
Coarsely chop half of the basil. Mix with cream cheese and chili and stir into the spelt mush. Season with salt, pepper and dried herbs. Whisk the egg, stir in. Knead mass with flour and form about 10 flat roastings with floured hands. Fry in hot oil for about 2 minutes on each side. Meanwhile, for the sauce, peel and finely dice the shallots and fry them in the remaining hot fat. Deglaze with cream and 200 ml of the vegetable stock and simmer for about 5 minutes. Sprinkle with sauce thickener. Season to taste with salt and pepper. Pluck basil leaves and stir into the sauce. Serve the roasts, carrots and sauce with basil and garnished with tender carrot green to taste