Einkorn Wheat And Old-Fashioned Vegetable Gratin – a delicious recipe with einkorn wheat, artichokes, parsnip, olive oil, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rinse the einkorn and cook it for about 45 minutes in salted water.
2
Peel the the Jerusalem artichokes and parsnip. Julienne the vegetables then finely dice the julienned matchsticks.
3
Preheat the oven to 180 degrees Celsius.
4
Heat a wok and pour in a little bit of olive oil. Add the vegetables. Season with salt and pepper. Cook over low heat, stirring regularly. The vegetables should be cooked through but remain firm.
5
Once the einkorn is cooked, add it to the vegetables. Pour in the almond cream and cook over very low heat. The cream will be absorbed by the einkorn. Adjust the seasonings and add the parsley. Spoon into mini-baking dishes.
6
Cut thin slices of Tomme. Place them over the einkorn and vegetables.
7
Bake for a few minutes. They will be ready once the cheese has melted.
8
Remove from the oven and serve.
100
kcal
Calories
8
g
Fat
6
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 9/16 pound einkorn wheat, 5 jerusalem artichokes, 1 parsnip, olive oil, and more.
Yes, Einkorn Wheat And Old-Fashioned Vegetable Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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