Bygotto with spinach, silver beet and Digekrone block cheese | Recipes | Arla® Pro MENA

Ingredients

• Heat the oil in a thick-bottomed saucepan and sauté the onions until clear
• Add the pearl barley to the pan and cook for a couple of minutes
• Add the half of the stock and let the barley soak it up all before adding the rest
• Remove the leaves from the silver beet stalks and chop the stalks into small cubes
• Heat some oil in a pan and quickly sauté the garlic, spinach and silver beet leaves over high heat
• Let the vegetables drain in a sieve for a few minutes
• Add the cheese and cream to the bygotto – the consistence should be soft and creamy
• Finally, stir in the vegetables and season to taste with plenty of pepper and possibly a little salt depending on how salty the stock was
• Add the cubes of raw silver beet stalks