John Myers
Ingredients for 2 servings:
- ½ cup millet, approx. 80 g
- 1 cup water
- 500 g salsify, fresh
- Boiling water, salted
- ½ tsp vegetable broth, granulated
- Water
- 1 egg(s)
- 1 tsp salt
- 1 pinch(s) of sugar
- 5 peppercorns, ground
- 50 g millet, ground
- 200 g low-fat curd cheese
- ½ tsp paprika granules
- 50 g cheese, Gouda, grated
- Cheese, Gouda, sliced
- Fat, for the casserole dishes
- 2 tsp cranberries, ad jar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Gluten-free
Rinse 2 (1 L each) lidded casserole dishes with hot water and 80 g of millet to remove any bitterness. Then add 1 cup of boiling water, reduce the heat to low, close the lid, after about 5 minutes, when the water should only be visible as bubbles, turn off the heat, and let it swell on the hot plate for about 10 minutes with the lid closed. The millet will then be dry and almost white. Wash the salsify and add it to the boiling salted water. Once boiling, cook for about 3 minutes, peel and cut into pieces. Cover with water and cook with 0.5 tsp of granulated vegetable stock until al dente or soft, then strain. Mix 1 egg with the quark, salt, sugar, pepper, ground millet and 50 g grated Gouda, fold in the salsify and pour into the greased casserole dishes, smoothing down. Cut thick strips of Gouda, cover the casseroles with them, and close the lid. Bake in a cold oven at 180°C for about 60 minutes. Serve with 1 teaspoon of cranberries. My own recipe.
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