Summary

Ingredients

• 100 g carrot (s)
• 200 g leek
• 200 g reen spelled, crushed
• 50 g butter / mararine
• 625 ml vegetable stock
• 100 g almond (s), round
• 2 egg (s)
• 100 g cheese, Gouda, rated
• Fat, for the shape
• 20 g flour
• 3 tablespoon paprika pulp, (tube)
• 100 g crème fraîche
• salt and pepper
• 1 tablespoon lemon juice
• 1 box cress

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Instructions

1. Clean the vegetables and chop them finely.
2. Heat 30 g butter / margarine, sauté the vegetables in it, add green spelled meal and fill up with 375 ml vegetable stock. Cover and leave to soak for 20 minutes.
3. Take the pot off the stove and let it cool down a little.
4. Stir in the almonds, eggs and cheese. Shape the dough into a roll and place in a greased baking dish.
5. Bake in the preheated oven at 200 ° (gas 3, convection 180 °) for 35 - 40 minutes on the 2nd shelf from the bottom.
6. 10 minutes before the end of the baking time:
7. Melt the remaining butter / margarine in a small saucepan. Add the flour and paprika pulp and deglaze with the remaining stock and creme fraiche.
8. Simmer gently for 5 minutes, stirring occasionally. Season with salt, pepper and lemon juice.
9. Cut the green spelled roll into thick slices, serve with the paprika sauce and cress.
10. Green salad tastes good with it.
11. You can also shape meatballs from the green spelled dough and bake them on the baking sheet lined with baking paper for 20-25 minutes. Then cover each meatball with sliced tomatoes, put 1 slice of processed cheese on each and put the whole thing back into the oven until the cheese has melted.
12. Leftovers from the green spelled roll are also cut into slices and then covered with tomatoes and cheese and baked again.