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Millet casserole with creamed spinach and egg cream

updated

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Ingredients for 3 servings:

  • 200 g millet
  • 500 ml vegetable stock
  • 1 small onion(s)
  • 1 tbsp oil
  • 450 g creamed spinach, frozen
  • 200 ml cream
  • 2 eggs
  • 1 tsp salt
  • pepper
  • nutmeg
  • 200 g Gouda, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Dice the onion and sauté in oil. Add the vegetable stock and the millet, rinsed in a sieve, bring to a boil, and let it swell on the turned off stovetop for about 20 minutes. Mix the thawed spinach with the millet and pour everything into a greased casserole dish. Whisk the cream and eggs, season, and pour over the mixture. Sprinkle the cheese over the top and bake at 180°C (top/bottom heat) for about 30 minutes. Tip: You can also replace half of the cream with milk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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