Spelt Casserole Radegundis

Inspired by the first master cook in the history of Christian cooking: Radegundis of Thuringia, 518-587.

Let the milk and soup boil together, add the spelt meal and let it swell for 15 to 20 minutes with the lid closed. Season with salt and pepper.

Sauté carrots, onion, zucchini and mushrooms in oil for about 10 minutes (you may need to add a little water).

Whip the egg whites until stiff.

Add the steamed vegetables to the spelt meal, mix in the yolks and fold in the beaten egg whites. Butter a baking dish, fill it with the mixture and sprinkle with a little grated cheese. Preheat the oven to 220 °C and bake the casserole for half an hour.

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