Spelt Patties with Glazed Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 14,793 cal. | (704 %) | ||
| Protein | 582.52 g | (594 %) | ||
| Fat | 182.39 g | (157 %) | ||
| Carbohydrates | 3,072.32 g | (2,048 %) | ||
| Sugar added | 9.53 g | (38 %) | ||
| Roughage | 384.98 g | (1,283 %) |
| Vitamin A | 4,298.97 mg | (537,371 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 0.35 mg | (3 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 2.01 mg | (17 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 12.14 μg | (4 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 18.39 mg | (19 %) | ||
| Potassium | 86.56 mg | (2 %) | ||
| Calcium | 330.31 mg | (33 %) | ||
| Magnesium | 13.59 mg | (5 %) | ||
| Iron | 170.69 mg | (1,138 %) | ||
| Zinc | 1.53 mg | (19 %) | ||
| Saturated fatty acids | 25.74 g | |||
| Cholesterol | 126.92 mg |
Ingredients
- Ingredients
- 3 chopped shallots
- 4 Tbsps clarified butter
- 250 Whole spelt seeds
- 1 l Vegetable broth
- 100 grams grated Gouda
- 600 grams small carrots
- 2 Tbsps butter
- 2 Tbsps sugar
- salt
- freshly ground peppers
- fresh Chervil
Preparation steps
Heat 1 tablespoon of the clarified butter in a pot. Add the shallots and cook until translucent. Stir in the spelt and broth, and simmer over low heat until the spelt is tender, about 10 minutes. Stir in the cheese. Pour the mixture in a bowl and allow to cool.
Rinse and peel the carrots, and trim the green tops. Heat the butter in a skillet. Add the carrots and cook briefly. Stir in a 1/2 cup of water, season with salt and pepper to taste, and simmer, covered, until tender, about 5 minutes. If liquid is still in the skillet, remove the lid and cook over high heat until evaporated. Sprinkle the sugar over the carrots, and continue to cook until caramelized.
Shape the spelt mixture into 8 patties. Heat the remaining clarified butter in a skillet. Add the patties and cook until golden brown on both sides.
Serve the spelt patties with the glazed carrots. Garnish with the chervil.
