Wheat roasts with curry carrots

Name: Wheat roasts with curry carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Wheat grains; 1 TABLESPOON Vegetable broth; 600 g Carrots; 2 medium-sized onions; 1 collar Parsley; 1 TABLESPOON butter/margarine; 8 (approx. 80 g) str. tbsp. dark wheat flour (type 1050); 1 TABLESPOON Curry; 1/4 l Milk; 7-10 Tbsp salt, white pepper; 3-5 Tbsp Oil; 3 tablespoons (approx. 20 g) Sesame; 2 Eggs (Gr. M)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Wheat grains
1 TABLESPOON Vegetable broth
600 g Carrots
2 medium-sized onions
1 collar Parsley
1 TABLESPOON butter/margarine
8 (approx. 80 g) str. tbsp. dark wheat flour (type 1050)
1 TABLESPOON Curry
1/4 l Milk
7-10 Tbsp salt, white pepper
3-5 Tbsp Oil
3 tablespoons (approx. 20 g) Sesame
2 Eggs (Gr. M)

Directions

1
Rinse wheat and soak in approx. 1 l water overnight
2
Bring the wheat and soaking water to the boil. Stir in stock and cook covered for 40-50 minutes. Then drain well and let it cool down a little
3
Peel, wash and cut the carrots into pieces. Peel and finely dice onions. Wash parsley and chop finely, except for a little bit
4
Heat the fat in a pot. Brown the carrots and half the onions in it. Sprinkle with 2 tbsp. flour and curry, sauté. Stir in 1/4 l water and milk. Bring to the boil and simmer for about 10 minutes. Season with salt and pepper and keep warm
5
Meanwhile, fry the rest of the onions in 1 tbsp. of hot oil. Mix with wheat grains, sesame, 6 tbsp. flour and eggs. Stir in half the parsley. Season with salt and pepper
6
Heat 1-2 tablespoons of oil in a coated frying pan. Add half of the wheat mass as 4 small heaps, press them slightly flat. Fry the roasts on each side for 3-4 minutes until crispy. Keep warm. Process the remaining wheat mixture in the same way. Serve everything. Sprinkle with the rest of the parsley and garnish