Spelt Primavera with Herbed Yogurt Sauce

By ltrodrigu

Christophe Moret of Lasserre, in Paris, uses nutty-tasting spelt in this recipe. You can find the grain at specialty and health food markets, or online at bobsredmill.com. Farro and pearl barley would work well in this dish, too.

Ingredients

• For the yogurt sauce:
• 1 cup Greek-style yogurt
• 1 bunch chives, chopped
• 1 tablespoon chopped fresh coriander
• 1 tablespoon chopped fresh chervil
• 3 tablespoons olive oil
• Salt, to taste
• Piment d'Espelette, to taste
• For the spelt:
• 1 white onion, finely chopped
• 3 1/3 tablespoons olive oil
• 1 cup spelt, soaked in cold water overnight and drained
• 1 teaspoon garam masala
• 1 Meyer lemon, with peel, finely diced
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cups vegetable stock
• For the vegetable primavera:
• 1/4 pound snow peas
• 1/4 pound haricots verts
• 1/4 pound sugar snap peas
• 1 small head broccoli, cut into small florets and stalks discarded
• 1/2 small head romanesco or 1 small head cauliflower, cut into small florets
• 16 stalks green asparagus, trimmed and cut into 3-inch pieces
• 1 teaspoon olive oil
• For the pea purée:
• 1 pound fresh baby peas, shelled
• 2 cups vegetable stock

Preparation

Step 1

Make the yogurt sauce: Mix yogurt with herbs, oil, salt and piment d'Espelette. Consistency should be loose enough to drizzle.

Make the spelt: In a sauce pan over medium heat, sauté onion in oil until transparent, 5-7 minutes. Add spelt, garam masala and half of lemon. Sauté until spelt begins to become transparent around the edges, 2-3 minutes. Season with salt and pepper and add enough vegetable stock to cover spelt. Bring to a gentle boil and cook, stirring occasionally, over medium heat until grain is tender but still al dente, about 20 minutes. Cover with lid and set aside.

Meanwhile, make the vegetable primavera: Blanch each vegetable in boiling water, transferring to a bowl of ice water as you go. Drain vegetables and set aside.

Make the pea purée: Heat peas in a small non-stick sauté pan over medium-high heat, 1-2 minutes. Add vegetable stock and cook until peas are just tender, 5 minutes. Drain peas, transfer to a food processor or blender and purée until smooth, adding a little stock if necessary to make a slightly loose consistency.

To serve: Heat 1 teaspoon oil in a sauté pan set over low-medium heat, add vegetables and cook until warm, 2-3 minutes. Add pea purée and stir to lightly coat vegetables. Divide spelt among four warmed plates, top with vegetables, garnish with some of remaining diced lemon and lightly drizzle with yogurt sauce.