Fennel casserole

Ingredients for 3 servings:

• 1 cup millet, approx. 160 g
• 2 cups water
• 1 kg fennel
• 1 tsp vegetable broth, granulated
• Water
• 3 eggs, separate
• 2 pinches of salt
• 2 pinches of sugar
• 250 g low-fat curd cheese
• some vegetable broth, cooked
• salt and pepper
• Margarine or butter for greasing
• 200 g cheese (fresh goat cheese roll, well-aged)

Instructions

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

gluten-free

3 casserole dishes with lids Rinse millet with hot water to remove any bitterness, then add to 2 cups of boiling water, bring to a boil, reduce heat, close lid, turn off heat after about 5 minutes, water will only be visible as bubbles in the millet, allow millet to swell for about 10 minutes, millet will then be dry and almost white. Cut fennel into bite-sized pieces, place in a saucepan, add water, fennel should be about three-quarters covered, add granulated vegetable stock, once it has boiled, reduce heat to low and simmer for 10 minutes, strain stock and set aside. Mix low-fat quark with a pinch of salt and sugar, a good dash of cooked vegetable stock and three egg yolks. Mix fennel, millet and quark well and season with salt and pepper, please do not add too much salt so as not to overpower the fennel flavor. Beat egg whites with a pinch of salt and sugar until stiff peaks form, fold in, and divide between three greased ovenproof bowls. Cut the goat cheese into thick slices, about 12 pieces. Spread over the casserole, close the lid, and bake in a cold oven at approximately 180°C (convection oven) for about 35-40 minutes. My own recipe.