1 cloveless garlic
1 tbsp rapeseed oil
10 g dried chanterelles (or other forest mushrooms)
1 dl pearled spelt
4-5 dl vegetable stock
1/2 tsp ground black pepper
400 g peeled and cooked chestnuts
1/2 dl breadcrumbs
Boil the peeled parsnips and carrots in water until soft and mash them.
Soak the dried chanterelles in water for about ten minutes.
Chop the onions and garlic finely and cook soft in the rapeseed oil.
Add the chanterelles and the spelt with the vegetable stock to the pan and let simmer until all excess water has been absorbed by the spelt and they are cooked. Season with black pepper.
Combine the spelt and root vegetable mixes and lightly crush the chestnuts among the mix. Then stir it into an even batter. Add some breadcrumbs if needed.
Spread the mix into an oven dish and bake at 180C for about 45 minutes.
Enjoy with your Christmas dinner.