Spelt & Vegetable Succotash Recipe
Bellanita Potato, Mushrooms, Pickled Chanterelle, Saffron Aioli
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Ingredients
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Grains
Vegetables
Condiments
Method
Preparation
- 1
Cook the Spelt
Rinse the spelt under cold water. In a large pot, add the spelt and enough water to cover it by about an inch. Bring to a boil, then reduce to a simmer. Cook for about 25-30 minutes until tender. Drain and set aside.
- 2
Prepare the Vegetables
Peel and dice the Bellanita potatoes into small cubes. In a skillet, heat a tablespoon of oil over medium heat. Add the potatoes and cook until golden and tender, about 10-15 minutes. Add the mushrooms and sauté for another 5-7 minutes until softened.
- 3
Make the Saffron Aioli
In a bowl, combine the mayonnaise, saffron, lemon juice, salt, and black pepper. Mix until well combined. Adjust seasoning to taste.
Assembly
- 4
Combine and Serve
In a large bowl, mix the cooked spelt, sautéed potatoes, mushrooms, and pickled chanterelles. Drizzle the saffron aioli over the top and gently toss to combine. Serve warm.
