Steckrübenpflanzerl with Red Pesto

Ingredients

• 250 g spelt
• 400 ml Vegetable broth
• 400 g swede (rutabaga)
• 1 vegetable onion
• 2 tbsp parsley
• 2 tsp butter
• 2 Eggs
• 250 g low-fat quark
• 50 g spelt grits (whole grain)
• Salt
• Pepper (freshly ground)
• 2 tbsp pine nuts
• 250 g yellow tomatoes
• 250 g red tomatoes
• 2 vegetable onions
• 1 Garlic clove
• 5 basil leaves
• 2 tbsp olive oil
• 2 tbsp freshly grated Parmesan
• 1 tsp lemon juice
• 3 tbsp clarified butter (for frying)

Instructions

1. 1.

   Soak the spelt overnight in cold water. The next day cook the spelt with the soaking water and vegetable broth for about 90 minutes.

2. 2.

   Wash, peel, and dice the swede into 1 cm cubes; add to the spelt and simmer for 10 minutes. Drain the spelt and swede through a fine sieve. Peel and finely dice the onion. Wash, dry, and chop the parsley. Melt butter in a small pan and sauté the onion until translucent. Stir in the parsley. Add the spelt and swede mixture, gently mashing the swede slightly. Transfer everything to a bowl, add the eggs and quark, and knead with the grits. Season well and add more grits or flour if needed.

3. 3.

   For the pesto toast the pine nuts in a dry pan until golden brown; set aside. Score the tomatoes crosswise, blanch, shock in cold water, peel, remove seeds, and finely dice the flesh. Peel and finely mince the onion and garlic. Wash, dry, and cut basil leaves into thin strips. Warm olive oil in a small pan, sauté onion and garlic until translucent. Add tomato cubes and simmer gently for 10 minutes. Stir in Parmesan and basil strips; season with salt, pepper, and lemon juice.

4. 4.

   Shape patties from the swede mixture with damp hands and fry them in hot clarified butter for 3–4 minutes on each side until golden brown. Serve immediately with warm or cold pesto.