Kohlrabi with herbs and millet sauce

Ingredients for 4 servings:

• 150 g millet
• 350 ml vegetable stock
• 600 g kohlrabi, peeled
• 100 g spring onions with green
• 20 g butter
• 2 eggs
• 150 ml milk
• Salt
• pepper
• Nutmeg, grated
• 6 tbsp herbs, finely chopped, e.g. parsley, chives, lovage, oregano, basil, borage, wild garlic
• 50 g cheese, mild, e.g. Gouda, grated
• 1 tbsp sunflower seeds

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the millet in hot water. Bring the vegetable stock to a boil, add the millet, and simmer covered for 5 minutes over low heat. Then, turn off the stovetop and let the millet simmer for about 15 minutes. First, cut the kohlrabi into 5 mm thick slices, then cut into 5 mm thick, 5 cm long sticks. Cut the spring onions into 1 cm long pieces and sauté in butter. Add the kohlrabi sticks, cover, and sauté over low heat for 5-8 minutes until al dente. Meanwhile, beat the eggs with the milk until smooth, season with salt, pepper, and nutmeg, and stir in the herbs. Mix the egg mixture with the millet. Season the kohlrabi sticks with the spring onions and place in an ovenproof dish. Pour the millet, egg, and herb mixture over the top and scatter the cheese and sunflower seeds on top. Bake at 180°C for about 15 minutes, until the surface is golden brown.