Red and yellow beetroot vegetables with millet, Asian style

Ingredients for 4 servings:

• 750 g raw beetroot
• 750 g carrot(s) (yellow beets)
• 1 piece(s) ginger, thumb-sized
• 1 onion(s)
• 2 tbsp oil
• 1 tsp curry powder
• ⅛ liter vegetable broth
• 1 cup sour cream
• 1 cup of yogurt
• 1 can peanuts, lightly salted
• 1 lemon(s), the juice
• 250 g millet
• 1 tbsp butter
• ½ liter of water
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wholesome vegetarian dish, left over from shared flat times

Grate the ginger and fry it in oil with the finely chopped onion. Peel the beets, dice them, and fry them. Add the cleaned and sliced ​​yellow beets and fry them. Season with curry, deglaze with the vegetable stock, and simmer gently, covered, until tender. Meanwhile, fry the millet in melted butter, deglaze with water, and bring to a boil with salt. Then, like steamed rice, cover and simmer on the lowest heat. Finally, crush the lightly salted peanuts in a mortar (or blender), warm the sour cream and yogurt (do not boil), and mix with the lemon juice and peanuts. Arrange the millet and vegetables on plates and garnish with the sauce.