PureSpelt Kernotto Mushroom Stew
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 30 minutes
serves 4
Stew
1 onion, minced
1 clove garlic, minced
1 tbsp rapeseed oil or clarified butter
200 g mushrooms, quartered
150 g chanterelle mushrooms or other mushrooms
250 g colourful carrots, diced
200 g celery root, diced
100 g Kernotto (PureSpelt kernels)
1 bay leaf
1 sprig of rosemary
1 clove
approx. 900 ml vegetable stock
150 ml cream
2 tbsp cornstarch
150 g spinach leaves
salt and pepper
a few drops of lemon juice
1
Stew: fry the onion and garlic in oil. Add the mushrooms and fry briefly. Add the vegetables, bay leaf, rosemary and clove and fry for a few minutes, deglazing with the vegetable stock. Add the Kernotto and bring to a boil. Reduce heat and cook for a further 20-25 minutes, stirring occasionally.
2
Shortly before serving, mix the cornstarch into the cream, then stir into the stew and bring back to a boil. Add the spinach and season to taste. Spoon into bowls and serve hot.
Info
Leftover stew can be reheated without the grains becoming overcooked, simply add a little more water or stock as necessary. Kernotto is available at mill shops, well-stocked grocery stores, health food stores (Reformhaus) or on www.urdinkel.ch.
Source:
IG Dinkel, Judith Gmür-Stalder
