Pale Leek Carrot Pot with Spelt Roesti

(*) For a gratin dish 18 cm ø and 8 cm high, enough for four people (assuming only a shallow gratin dish, layer the vegetables and measure out the sauce so that it comes to 2 cm below the edge).

The day before for the spelt roesti, put the grains in a frying pan. Add water, cover and leave to swell in the refrigerator for one night. A day later, boil the spelt grains together with the soaking water. Add the stock cube and simmer on low heat for ten minutes. Stir in between. Cool down.

Cut the leeks freshly on both sides and remove the outermost covering. Cut in half crosswise so that the pieces have a length of eight cm. Cut the carrots (cut the thick ones in half lengthwise beforehand) also into pieces eight cm long.

Spread a little bit of butter on the pan. Place the vegetables vertically, one after the other, close to each other.

For the sauce, mix the corn powder, soup, half cream, saffron and pepper in a small pan and let it boil. Pour over the vegetables. Cover with aluminum foil or lid. Put the bottom half of the pan in the oven at 180°C and cook for fifty to sixty minutes.

In the meantime, in a large frying pan, melt the clarified butter and slowly roast the spelt mixture, turning frequently, until golden brown and crispy.

By the way: Did you know that clarified butter is obtained by adding butter water, milk protein

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