Blueberry Spy Pot

It all started out as a normal day in the greens. But then the mysterious dudes in blue came in … (Rcp# 0021)

Ingredients for ‘Blueberry Spy Pot’

• 7 tablespoons spelt (whole grains)
• 1 medium sweet potato (about 200 g)
• 1 – 2 kohlrabis (same amount as sweet potato, about 250 g with peel)
• 100 g blueberries (fresh or frozen, about 45 – 50 berries)
• 350 g mixed salads (young mangold leaves, young spinach, arugula or salad rocket)
• 50 g butter (plant-based)
• 4 dried tomatoes (both halves, salted)
• 200 g salty-smoked protein source (e.g. tofu or grilled cheese)
• 150 g oat yogurt

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What else you need:

• large pan
• pot which holds at least 3 liters

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Cooking Instructions for ‘Blueberry Spy Pot’

1. Cover the spelt grains generously with water (from faucet) in pot and let sit for 10 minutes, then swirl the grains in the water to clean and pour through a sieve.
2. Wash the kohlrabi and sweet potato. Peel the kohlrabi (set aside and keep the skin!) and cut into slices about 1 – 1 ½ cm thick. Cut sweet potato into 1 – 1 ½ cm slices, leaving the skin on.
3. Return the spelt grains to the pot with the kohlrabi peel and boil them over together with 1 ½ liters of hot water. Bring all to a boil and cook for 5 minutes. Reduce the heat to medium and simmer for 15 minutes with the lid on (put a wooden spoon between the edge of the pot and the lid to make sure the lid doesn’t close completely).
4. Add the sliced sweet potato and kohlrabi. Let the vegetables and spelt simmer together for 15 minutes with the lid on and a wooden spoon underneath (see above), then turn off the heat and remove the pot from the stove.
5. Sauté/grill the protein source in a pan with canola oil over medium heat, then turn off the heat, remove, and set the protein source aside on a plate.
6. Cut the dried tomatoes into very small pieces (makes about 3 ½ tablespoons of tomato bits) and add to the used pan. Add 200 ml of the cooking liquid from the spelt grains and vegetables to the pan (note the temperature difference, it may sizzle). Leave the tomato pieces in the broth while you wash and coarsely chop the salads.
7. Reheat the stock with the tomato pieces in the saucepan. Add the chopped salads and stir in the sauce, heat gently, turning, for 3 minutes, then remove the pan from the heat.
8. Strain the spelt grains and vegetable slices (save the water as broth for later) and place in a bowl. Remove any pieces of kohlrabi skin from the mix (be careful, they may be hot!) and return them to the remaining vegetable stock.
9. Transfer the spelt grains and vegetable slices to a large platter or other large, shallow, rimmed serving dish. Arrange the vegetable slices on one side of the cooked spelt grains and the protein source on the other side. Place small dollops of butter on top of the vegetable slices.
10. Using a skimmer, remove any solids from the pan (salads and tomato bits) and place on top of the cooked spelt grains.
11. Add the oat yogurt to the remaining stock in the pan and stir well. Pour the sauce over the salads on top of the cooked spelt.
12. Sprinkle with blueberries.

Makes 3-4 servings

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Side Notes:

• You might have expected the recipe that accompanies today’s post [‘Salty & Cara‘] to include cucumbers and carambola. But we can’t eat our two heroes, can we? Anyway, the options would have been pretty much limited to a salsa or a relish. Which seemed a little too simple for real drama.
• Besides, I could not just use a simple recipe. So the question remains: What do the blueberries do in this recipe? You have to find out for yourself…

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