December brings cold temperatures and hopefully contemplative days when people like to take the chill off with hearty meals. After all, the shortest days of the year have the potential to entice even the laziest of cooks to get in front of the stove and round off the evening with a comforting delicacy. That’s why we’re presenting seasonal fruit and vegetables again this month, so that your culinary creations are not only delicious, but also regional!
Fruits
- Apples
- Pears
- Quinces
Vegetables
- Kale
- Leek
- Brussels sprouts
- Mushrooms
- Chicory
- Chinese cabbage
- Lamb’s lettuce
- Potatoes
- Pumpkin
- Carrots
- Parsnips
- Radish
- Beet
- Red cabbage
- Black salsify
- Celery: Celeriac
- Pointed cabbage
- Turnips (swedes)
- White cabbage
- Savoy cabbage
- Onions
December’s recipe has the following delicacy in store for you:
Roast green spelt with gravy (serves 4)
Ingredients for Roast:
- 200g green spelt
- 400ml vegetable broth
- 40g grated nuts
- 80g breadcrumbs
- 40g grated cheese
- 2 carrots
- 1-2 onions
- 1 leek
- 2 eggs
- Butter
- Salt
- Pepper
- Nutmeg
- Thyme
Ingredients for Gravy:
- 1 onion
- 1 carrot
- 1 clove of garlic
- 150g brown mushrooms
- 1 tbsp brown sugar or honey
- 1 tbsp flour
- 1 tbsp tomato paste
- 1 tsp mustard
- 1 tbsp red balsamic vinegar
- 1 tbsp soy sauce
- 300ml vegetable broth
- 60ml red wine
- 1 bay leaf
- 1 tsp thyme
- Pepper
Preparation:
For the roast, grind the kernels in a blender. Then briefly fry the kernel meal in a pan with melted butter. Now add the chopped onion, carrots and leek, pour in the vegetable stock and bring to the boil briefly. Now turn off the heat, put the lid on the pan and leave the mixture to soak for approx. 15 minutes.
Then add the breadcrumbs, nuts, grated cheese, eggs and spices and mix everything well. Line a baking dish with baking paper or grease it, pour in the mixture and shape into a roast. Then bake for 35-40 minutes at 170°C fan oven.
For the gravy, sauté the chopped onion and diced mushrooms in a pan with butter or oil until the mushrooms are a little brown. Then add the finely diced carrot and chopped garlic clove and sauté briefly. Add the sugar or honey and the flour. Stir well so that everything is evenly distributed. Then deglaze with red wine, vegetable stock, soy sauce and balsamic vinegar. Stir in the tomato purée and mustard and add the bay leaf, thyme and pepper. Simmer over a medium heat for approx. 15 mins until the sauce has thickened nicely. Remove the bay leaf and puree the sauce in a blender or with a hand blender. Season to taste again and the roast green spelt can be served with the sauce!
A little tip: red cabbage would of course go perfectly with this dish!
Have fun cooking it!
