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Fennel – millet – porridge

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Ingredients for 4 servings:

  • 300 g fennel
  • 250 g potatoes
  • 200 g apples
  • 50 g millet flakes
  • 75 ml apple juice
  • 6 tbsp oil (rapeseed oil)
  • ¼ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

lunch, vegetarian, from the 5th month

Wash, trim, and chop the fennel. Remove the fennel greens. Wash, peel, and finely dice the potatoes and apples. Heat 1/4 liter of water. Cover the fennel and potatoes and simmer for 15 minutes. Add the diced apple and simmer for another 5 minutes. Sprinkle in the millet flakes and simmer for about 3 minutes, stirring constantly. Remove the porridge from the heat. Add the apple juice and rapeseed oil and purée everything until smooth, adding a little more water if needed. Freeze in portions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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