Spelt Vegetable Casserole

Whole grains like spelt contain exceptional amounts of B vitamins, which help with nausea and fatigue. The fiber gently stimulates digestion.

Heat fat in a kelomat. Add spelt and roast briefly. Extinguish with clear soup and cook in a covered saucepan for 25 minutes on the gentle setting. Remove from heat and cool.

Rinse carrots, remove peel and cut into 1 cm wide slices. Rinse broccoli and cut into roses. Remove thick stems from peel and dice. Cook carrots and broccoli in a little salted water for 10 minutes. Transfer to a colander and drain well. Preheat oven to 200 degrees. Grease a shallow gratin dish. Separate the eggs. Stir the spelt with the egg yolks, season with a little salt and pepper and spread evenly in the dish. Whip egg whites until stiff, finally fold in cream cheese and sour cream, season vigorously with salt and freshly ground pepper. Spread the egg white mixture on the spelt. Decoratively spread the vegetables evenly on top, pressing a little smooth. Cook the casserole in the hot oven for 25 minutes. After half the baking time, drizzle the oil over the vegetables.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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