Beetroot and millet casserole

Ingredients for 4 servings:

• 1 cup millet, approx. 160 g
• 2 cups water
• 2 egg whites
• 1 pinch of salt
• 50 g sugar
• 2 egg yolks
• 1 pinch of salt
• 50 g sugar
• 3 tbsp water
• 10 peppercorns, ground
• 100 g corn, ground or other
• 250 g low-fat curd cheese
• 2 apples, approx. 300 g
• 1 lemon(s), the juice
• 500 g beetroot, cooked (bag)
• Fat, for the casserole dishes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Rinse 4 1-liter casserole dishes with lids. Rinse 160g of millet with hot water to remove any bitterness. Add to 2 cups of boiling water. Reduce heat to low, close lid. After about 5-7 minutes, when the water will only be visible as bubbles, turn off heat and let swell on the hot plate for about 10 minutes with the lid closed. The millet will then be dry and almost white. Beat the egg whites with a pinch of salt until frothy, then add 50g of sugar and beat until stiff peaks form. Set aside. Beat the egg yolks with a pinch of salt, 50g of sugar, and 3 tbsp of water until almost white and creamy. Add the quark, the finished (still hot) millet, the ground pepper, lemon juice, two apples, and coarsely grated semolina, and mix well. Because it’s still quite thin, add about 100g of ground corn and mix everything together on medium speed for about 3 minutes. Finely chop 500g of cooked beetroot and add it to the mixture. Using a wooden spoon (or wooden whisk), fold the stiff egg whites into the quark and millet mixture and spread it evenly into the greased casserole dishes. Smooth the mixture out and close the lid. Place in a cold oven at approximately 180°C (convection oven) for about 50 minutes. My own recipe.