Main Course

Grünkern and Vegetable Bake

Name: Grünkern and Vegetable Bake
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8
Ingredients: 1.000 kg Carrot; 4.000 pc Onion; 500.000 g Leek; 250.000 g Gouda; 250.000 g Emmental cheese; 250.000 g Sunflower seeds; 500.000 g Grünkernschrot; 1.000 l Vegetable broth; 4.000 pc Egg; 1.000 tbsp Honey; 2.000 tbsp Olive oil; 1.000 tbsp Balsamic vinegar; 1.000 tbsp Soy sauce; 1.000 tsp Salt; 0.500 tsp Black pepper; 1.000 tsp Sweet paprika; 1.000 tsp Oregano; 1.000 tsp Cumin; 2.000 tbsp Mustard

Vegetarian

A hearty and wholesome German-inspired bake featuring coarsely ground green spelt (Grünkernschrot) combined with a colourful medley of grated carrots, diced onions, and sliced leeks. Bound with eggs and a generous mix of Gouda and Emmental cheeses, plus crunchy sunflower seeds, this bake is seasoned with a touch of honey, balsamic vinegar, and soy sauce, then baked until golden and firm. It's typically served with a dollop of mustard for a tangy counterpoint.

Total time85 min30 prep · 55 cook

Serves

Calories839 kcalper serving

Ingredients

½kg
Carrotgrated
2
Oniondiced
250g
Leekchopped
125g
Goudagrated
125g
Emmental cheesegrated
125g
Sunflower seeds
250g
Grünkernschrot
½l
Vegetable broth
2
Egg
7½ml
Honey
15ml
Olive oil
7½ml
Balsamic vinegar
7½ml
Soy sauce
2½ml
Salt
1½ml
Black pepper
2½ml
Sweet paprika
2½ml
Oregano
2½ml
Cumin
15ml
Mustard

Nutrition

Nutrition per serving

Calories: 839; kcal; 42% GDA
Protein: 39; g; 78% GDA
Carbs: 81; g; 31% GDA
Fat: 42; g; 60% GDA
Fibre: 16; g; 53% GDA

% GDA = share of an average adult's daily reference intake (2000 kcal).

Values are estimates and may vary.

Steps

Mise en Place
½ kgCarrot2Onion250 gLeek125 gGouda125 gEmmental cheese125 gSunflower seeds250 gGrünkernschrot½ lVegetable broth
Grate the carrot and both the gouda and emmental cheese. Dice the onion and chop the leek. Measure out the sunflower seeds, grünkernschrot, and vegetable broth.
Cook Grünkernschrot
250 gGrünkernschrot½ lVegetable broth
Bring ½ l vegetable broth to a boil in a large saucepan. Add the 250 g grünkernschrot, reduce the heat to low, and simmer for 5 minutes. Remove from heat, cover, and let it swell for 20 minutes.
Sauté Vegetables
½ kgCarrot2Onion250 gLeek15 mlOlive oil
While the Grünkernschrot is swelling, heat 15 ml olive oil in a large pan or Dutch oven over medium-high heat. Add the diced onion, chopped leek, and grated carrot. Sauté for 10-12 minutes, stirring occasionally, until the vegetables are softened and lightly browned, developing good roasted aromas.
Deglaze Vegetables
7½ mlBalsamic vinegar7½ mlSoy sauce
Pour in 7½ ml balsamic vinegar and 7½ ml soy sauce into the pan with the vegetables. Scrape up any browned bits from the bottom of the pan and cook for 1 minute until the liquid has mostly evaporated.
Combine Ingredients
125 gGouda125 gEmmental cheese125 gSunflower seeds250 gGrünkernschrot2Egg7½ mlHoney2½ mlSalt1½ mlBlack pepper2½ mlSweet paprika2½ mlOregano2½ mlCumin
Preheat the oven to 180°C Umluft. In a large bowl, combine the swollen grünkernschrot, sautéed vegetables, 125 g sunflower seeds, grated gouda, grated emmental cheese, 2 egg, 7½ ml honey, 2½ ml salt, 1½ ml black pepper, 2½ ml sweet paprika, 2½ ml oregano, and 2½ ml cumin. Mix thoroughly until all ingredients are well combined.
Bake the Mixture
Spread the mixture evenly onto a baking sheet lined with parchment paper, forming a layer about 1.5 cm thick. Bake in the preheated oven for 30-35 minutes, or until the Grünkern bake is firm and the liquid has evaporated.
Serve
15 mlMustard
Remove the bake from the oven and let it cool slightly before slicing. Serve warm with 15 ml mustard on the side.

Steps

Mise en Place

½ kgCarrot

2Onion

250 gLeek

125 gGouda

125 gEmmental cheese

125 gSunflower seeds

250 gGrünkernschrot

½ lVegetable broth

Grate the carrot and both the gouda and emmental cheese. Dice the onion and chop the leek. Measure out the sunflower seeds, grünkernschrot, and vegetable broth.

Cook Grünkernschrot

250 gGrünkernschrot

½ lVegetable broth

Bring ½ l vegetable broth to a boil in a large saucepan. Add the 250 g grünkernschrot, reduce the heat to low, and simmer for 5 minutes. Remove from heat, cover, and let it swell for 20 minutes.

Sauté Vegetables

½ kgCarrot

2Onion

250 gLeek

15 mlOlive oil

While the Grünkernschrot is swelling, heat 15 ml olive oil in a large pan or Dutch oven over medium-high heat. Add the diced onion, chopped leek, and grated carrot. Sauté for 10-12 minutes, stirring occasionally, until the vegetables are softened and lightly browned, developing good roasted aromas.

Deglaze Vegetables

7½ mlBalsamic vinegar

7½ mlSoy sauce

Pour in 7½ ml balsamic vinegar and 7½ ml soy sauce into the pan with the vegetables. Scrape up any browned bits from the bottom of the pan and cook for 1 minute until the liquid has mostly evaporated.

Combine Ingredients

125 gGouda

125 gEmmental cheese

125 gSunflower seeds

250 gGrünkernschrot

2Egg

7½ mlHoney

2½ mlSalt

1½ mlBlack pepper

2½ mlSweet paprika

2½ mlOregano

2½ mlCumin

Preheat the oven to 180°C Umluft. In a large bowl, combine the swollen grünkernschrot, sautéed vegetables, 125 g sunflower seeds, grated gouda, grated emmental cheese, 2 egg, 7½ ml honey, 2½ ml salt, 1½ ml black pepper, 2½ ml sweet paprika, 2½ ml oregano, and 2½ ml cumin. Mix thoroughly until all ingredients are well combined.

Bake the Mixture

Spread the mixture evenly onto a baking sheet lined with parchment paper, forming a layer about 1.5 cm thick. Bake in the preheated oven for 30-35 minutes, or until the Grünkern bake is firm and the liquid has evaporated.

Serve

15 mlMustard

Remove the bake from the oven and let it cool slightly before slicing. Serve warm with 15 ml mustard on the side.