Summary

Ingredients

• 400 g spelled
• 700 ml vegetable stock
• 2 medium onion (s)
• 2 cloves garlic)
• 200 g leeks
• 300 g carrot (s)
• 200 ml apple cider
• 1 large lemon (s), organic, remove the zest it
• 15 ml rapeseed oil
• 20 g butter
• 200 g Harz cheese
• 100 g sour cream
• 100 g cream
• Salt and pepper, from the mill
• Caraway powder

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Instructions

1. Wash the spelled grains and drain them in a sieve. Simmer in the vegetable stock over low to medium heat for 30 minutes. Stir every now and then and see if there is enough liquid, if necessary pour in some water.
2. In the meantime, peel and dice the onions and finely chop the cloves of garlic. Halve the leek lengthways, wash and cut across into narrow strips. Peel the carrots and dice them very small. Grate 50 g of hand cheese and set aside. Dice the rest of the pieces.
3. Heat the oil in a large pan and sweat the onion cubes in it. After 2 minutes add the diced carrots and let sweat for another 5 minutes over low heat. Now add the leek and the garlic cubes and cook for another 3 minutes. Pour in the cider and reduce over high heat until there is almost no liquid left in the pan. Drain the spelled and add to the vegetables, as well as the butter. Season well with salt, pepper and caraway seeds. Add 150 g hand cheese cubes and let melt while stirring. Now put the sour cream and cream in the pan, heat briefly and distribute on 5 plates.
4. Mix the set aside grated cheese with the lemon zest and sprinkle on top. If you like, you can sprinkle herbs on top to taste. The cheese makes the mass quite compact. If you want it a little creamier, you can replace the sour cream with more cream or low-calorie Cremefine.
5. Approx. 543 Kcal per serving