Summary

Ingredients

• 500 ml water
• 175 g reen spelled, meal
• 2 tablespoons oil
• 75 g onion (s)
• 75 g carrot (s)
• 200 g leeks
• 2 large egg (s)
• 100 g cheese (Gauda), rated
• 2 tablespoon whole grain crumbs
• salt and pepper
• Nutmeg and thyme
• Fat for the shape

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Instructions

1. Bring the vegetable stock to a boil. Allow green spelled grist to soak in it for about 20 minutes over low heat, then cool.
2. Cut the onion into small pieces. Cut the cleaned vegetables into slices. Braise everything well in the fat. Mix the cooled green spelled meal, vegetables, eggs, cheese and spices together. Pour the mixture into a greased baking dish sprinkled with breadcrumbs, smooth it out and let it rest for another 15 minutes. Pour 1/2 cup of vegetable stock on top of the roast. Place the roast in the preheated oven and bake at 200 degrees for about 35-45 minutes on the middle rack.
3. Crunchy salads and steamed vegetables of the season go well with it.