Millet casserole

Ingredients for 4 servings:

• 150 g millet
• 375 ml vegetable broth
• 500 g carrot(s)
• 300 g celery
• Butter, for sautéing
• 100 g cheese, grated (e.g. Gruyère)
• 2 eggs
• 250 ml milk
• 125 ml cream
• 1 tbsp mixed herbs (e.g. parsley, dill, chervil)
• Salt
• pepper
• Butter, for greasing the mold
• Celery greens

Instructions

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

Bring the vegetable stock to a boil and let the millet swell for about 15 minutes. Trim and thinly slice the carrots and celery. Sauté them one after the other in the butter until al dente. This takes about 5-10 minutes, depending on the thickness of the slices. Whisk together the eggs, milk, and cream and add the cheese. Add the millet, vegetables, and herbs, and season with salt and pepper. Preheat the oven to 200°C. Grease a casserole dish with butter, add the millet and vegetable mixture, and bake in the preheated oven for about 45 minutes. Finely chop the celery leaves and scatter them over the casserole. Serve with leaf salad.