Stew with Spelt and Carrots

Ingredients

• 200 g Spelt
• 2 stalks leek
• 2 onions
• 600 g Carrots
• 2 kohlrabi
• 300 g celery root
• 2 EL Butter
• 1 l vegetable broth (instant)
• 2 EL chopped parsley
• Salt
• pepper (from grinder)
• 3 EL crème fraîche

Instructions

1. 1.

   Soak the spelt overnight in water. The next day, cover the spelt with soaking water and cook over medium heat for 25 minutes. Clean, wash, and slice the leek into white and light green strips. Peel and dice the onions. Peel, wash, and cube the carrots, kohlrabi, and celery root. Drain the spelt and let it rest.

2. 2.

   Sauté the vegetables in hot butter in a pot for a few minutes, then stir in the spelt, add the broth, cover, and simmer for about 15 minutes. Season with salt and pepper, taste, and fold in the crème fraîche. Serve on plates and sprinkle with parsley.