Vegetable mushroom pan

Name: Vegetable mushroom pan
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 80 g Green spelt; 300 ml Vegetable broth (instant); 3-4 Stem(s) Parsley; 1/2 bunch Chives; 250 g Edible curd; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 medium-sized carrots (approx. 80 g each); 1 small stick of leek (leek; approx. 150 g); 2 small courgettes (about 80 g each); 125 g Shiitake mushrooms; 1 red onion; 6 cherry tomatoes; 1 TABLESPOON clarified butter

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

80 g Green spelt
300 ml Vegetable broth (instant)
3-4 Stem(s) Parsley
1/2 bunch Chives
250 g Edible curd
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 medium-sized carrots (approx. 80 g each)
1 small stick of leek (leek; approx. 150 g)
2 small courgettes (about 80 g each)
125 g Shiitake mushrooms
1 red onion
6 cherry tomatoes
1 TABLESPOON clarified butter

Directions

1
Soak the green spelt overnight. Bring the stock to the boil and cook the unripe spelt grain for about 20 minutes. In the meantime wash parsley and chives and dab dry. Pluck parsley and chop finely.
2
Cut the chives into fine rolls. Stir curd and cream until smooth. Stir in herbs and season with salt and pepper. Clean and peel the carrots. Clean and wash the leek. Wash and clean the zucchini.
3
Cut the vegetables into longish sticks. Clean the shiitake and carve the mushroom caps crosswise. Peel and chop the onion. Wash the cherry tomatoes. Heat clarified butter in a pan and fry the shiitake.
4
Add the carrots and stir-fry for about 2 minutes. Add leek, zucchini, onion and cherry tomatoes. Season with salt and pepper. Fry for another 2 minutes and add the green spelt. Serve herb cream extra.