Kohlrabi casserole

Ingredients for 3 servings:

• 320 g water = 2 cups
• 160 g millet = 1 cup
• 500 g kohlrabi, grated
• 250 g carrot(s), grated
• 1 jar capers, 105er (60 g drained)
• 200 g cheese, grated goat cheese
• 10 peppercorns, ground
• 1 tsp salt
• 1 pinch(s) of sugar
• ½ tsp paprika granules
• Margarine, for greasing the casserole dishes
• 200 g cheese, (goat cheese roll) well aged
• 3 tsp cranberries, ad jar

Instructions

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

gluten-free, egg-free, cow’s milk-free, vegetarian

Rinse 3 1.5 l lidded casseroles with hot water to remove any bitterness. Then add to 2 cups of boiling water, reduce heat to low, close lid, turn off heat after 5 minutes, and let it swell for about 10 minutes. The millet will then be almost white and dry. Strain the capers, mix the kohlrabi, carrots, grated goat cheese, salt, sugar, and paprika granules well. Mix in the cooked millet (while still hot) and divide everything between three greased casseroles. Cut the goat cheese roll into about 12 slices and arrange four slices on top of the vegetables, pressing them in slightly. Add 1 teaspoon of cranberries from the jar to the empty center of the casserole. Close lid, transfer to a cold oven, and bake at about 150°C (convection oven) for about 50 minutes. It should bubble well. Serve hot. My own recipe.