Spelt porridge with parsnips

1 serving

40 minutes

The recipe was shared by Ruslan Polyakov, chef of the Gentle cafe, Remy Kitchen Bakery and Pino restaurants.

Energy value per serving

• Calories: 845
• Proteins: 26g
• Fats: 35.1g
• Carbohydrates: 101g

Ingredients

• Spelt: 150 g
• Milk: 50 ml
• Cream 11%: 50 ml
• Parsnip: 50 g
• Butter: 30 g
• Jam: to taste
• Salt: to taste
• Sugar: to taste

Cooking steps

1. Boil 400 ml of water, add spelt to the boiling water, reduce the heat to medium. Cook for 10-15 minutes until done.

   Required ingredients:

   • Spelt: 150 g

2. While the spelt is cooking, peel the parsnip and cut it as desired.

3. Place a saucepan on the heat, add a piece of butter (about 15 g); when the butter melts, add the parsnip. Sauté over medium heat for 5 minutes. The parsnip should not change color but should become slightly soft.

   Required ingredients:

   • Butter: 30 g
   • Parsnip: 50 g

4. Add milk to the parsnip (it should completely cover the pieces), stir, and cook for 5 minutes. Check the spelt. If it's ready, drain the liquid and set the porridge aside.

   Required ingredients:

   • Milk: 50 ml

5. Make puree from parsnip using a fork or blender. First, mash only the parsnip, adding liquid from the saucepan as needed to keep the puree from being too thick. The main thing is to avoid lumps. Add salt and sugar to taste.

   Required ingredients:

   • Salt:  to taste
   • Sugar:  to taste

6. Place the barley in a saucepan, pour in cream, and heat over medium heat, stirring occasionally.

   Required ingredients:

   • Cream 11%: 50 ml

7. In a saucepan, add barley and parsnip, taste the porridge, add salt and sugar if necessary. Then add butter and stir quickly. The consistency of the porridge should resemble risotto.

   Required ingredients:

   • Parsnip: 50 g
   • Salt:  to taste
   • Sugar:  to taste
   • Butter: 30 g

8. Serve the porridge immediately, accompanied by jam, such as poppy seed.

   Required ingredients:

   • Jam:  to taste