John Myers
Ingredients for 6 servings:
- 500 g millet
- 1 liter vegetable broth, strong
- 4 carrots
- 2 onions
- e.g. parsley, fresh
- 200 g cheese, grated
- 2 eggs
- 1 cup of cream, approx. 200 ml
- salt and pepper
- nutmeg
Instructions
Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes
simple, vegetarian
Prepare the millet according to the package instructions in strong vegetable broth and let it swell. Dice the onions. Grate the carrots. Chop the parsley. Mix everything with the cheese, eggs, cream, and the cooked millet. Season the mixture with salt, pepper, and nutmeg. Place the casserole in an ovenproof dish and cover with aluminum foil. Bake for approximately 1 hour at 200°C (convection oven). Then remove the aluminum foil and grill the top of the casserole for a few minutes. Remove the dish from the oven and let it rest for 10 minutes. It goes very well with goulash or schnitzel. The next day, the casserole can simply be pan-fried in small pieces.
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