Add a little STROH!

Breathes new life into old grains

Wild rye is a very ancient, small-grained type of rye that tastes slightly sweet and delicately spicy. Due to its unique flavor profile, it pairs perfectly with goat cheese. Enhanced with a touch of STROH and rounded off with aromatic cedar nut oil, an irresistible explosion of flavors is created here.

Ingredients for 4 Servings

  • 3 shallots
  • 180 g wild rye kernels
  • 120 ml STROH 40
  • 350 ml vegetable stock
  • rock salt
  • 120 g wild broccoli
  • 100 g soft goat cheese
  • apple vinegar
  • cedar nut oil
  • rapeseed oil for sautéing

Preparation

  • Peel the shallots, finely dice them, and sauté them in hot rapeseed oil.
  • Add wild rye kernels and sauté briefly.
  • Alternately (for about 20 minutes), continuously pour and stir with vegetable broth and a little STROH. Season with mountain rock salt.
  • Glaze wild broccoli briefly in rapeseed oil, season with mountain rock salt, and season with a little apple cider vinegar.
  • Serve the wild rye and top it off with glazed broccoli and goat cheese.
  • Finish with a drizzle of cedar kernel nut oil.

 

Waldstaudekorn mit STROH und Ziegenkäse

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