Summary

Ingredients

• 200 g reen spelled, (whole rains)
• 2 onion (s), red
• 45 g butter
• 500 ml vegetable stock
• 250 g carrot (s)
• 250 g bell pepper (s), yellow
• 200 g zucchini
• 200 g auberine (s)
• 150 g mushrooms
• salt
• Pepper from the grinder
• 20 g flour, (whole wheat flour)
• 200 ml cream
• 0.5 teaspoon ½ curry powder, or amount to taste
• Herbal salt
• 100 g Emmentaler, rated
• Flakes butter

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Instructions

1. Rinse the green spelled in a sieve with hot water and then let it drain. Peel and dice the onion. Melt 15g butter in a saucepan and sweat the onion cubes in it. Add the green spelled, let it sweat briefly and deglaze with the vegetable stock. Bring to the boil briefly and cook on a low heat for about 30 minutes.
2. In the meantime, dice the carrots, peppers, zucchini and aubergine. Cut the mushrooms into slices. Heat another 15 g butter and first sweat the diced carrots and paprika in it, season with herb salt and pepper, add a little water and simmer for about 5 minutes on a low heat. Now add the zucchini and aubergine cubes and cook for another 5 minutes. Gradually add a little water if necessary. The vegetables should be barely covered. Now drain the vegetables and save the boiling water.
3. Briefly toss the mushroom slices in the remaining butter in a separate pan. Mix the flour in the cream without lumps and bring to the boil in a small saucepan. Add the cooking water from the vegetables, simmer everything for about 7 minutes, season with curry, salt and pepper.
4. Put the green spelled in a baking dish, fill the vegetables on top of the green spelled and then the fried mushroom slices on top. Pour the sauce over it and sprinkle with the grated cheese. Spread the butter flakes on top and bake the whole thing in the oven at 200 degrees for about 8 minutes.