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Creamy pearl spelt with Brussels sprout salad and onion relish

Creamy pearl spelt

Onion relish

2 red onions
50 gr walnuts
1 dl of apple cider vinegar
4 tbsp. sugar
Salt and pepper
Pearl spelt
200 gr pearl spelt
2 shallots
2 tbsp. cold pressed rapeseed oil (can be replaced by olive oil)
2 dl dry pear/apple cider or 1 dl pear/apple cider vinegar
6 dl chicken or vegetable stock (can be replaced by water)
50 gr Vesterbotten cheese (another firm cheese can be used instead)
Salt and pepper


100 gr Brussels sprouts
2 red food apples (e.g. Jonagold)
30 gr Vesterbotten cheese (another firm cheese can be used instead)
2 tbsp. cold pressed rapeseed oil
2 tbsp. pear vinegar
Salt and pepper

How it’s done

Onion relish - Peal, half and slice the onions. Put all the ingredients in a small pot and bring to a boil, then immediately remove the pot from the heat and let the onions and walnuts soak until needed.

Speltotto - Rinse the spelt in a strainer under running water until the water looks clear.

Finely chop the shallots and sauté them in oil in a saucepan with a wide base over low heat, until the onions are glassy. Add the spelt, stir, and let it fry for a minute. Pour in the cider, and let it cook for 5 minutes. Then add the stock, and let simmer for 20 minutes until the spelt is tender and creamy. Season with salt and pepper and add the grated cheese. If the speltotto isn’t creamy you can some extra stock or boiling water.

Salad – Remove the outer softer leaves of the Brussels sprouts. Then pluck of the rest of the leaves and scold them in boiling water for 20 seconds, and immediately place them in cold water to cool the leaves. Remove the core from the apples, and cut the apples into fine boats. Break the cheese into thin flakes, and mix the leaves, apples and cheese in a bowl. Whip together the oil and vinegar and season, and toss with the salad.

Dinnertime – Strain the liquid from the relish and place a spoonful of onions and walnuts on top of each portion of the hot creamy speltotto. This will give a nice sweet and sour flavour to the creamy porridge. Serve with the crunchy Brussels sprout salad.

Source: Ny Nordisk Hverdagsmad. Spis efter årstiden page 126-127