Vegetable casserole Rovnnoje

Ingredients for 3 servings:

• 1 cup millet
• Margarine, unhydrogenated
• 1 bulb/s of fennel, approx. 500 g
• ½ tsp broth, granulated (yeast broth)
• 300 g carrot(s)
• 3 tbsp herbs, frozen
• 1 pinch(s) of salt and whole cane sugar
• Pepper, ground pepper
• 1 tsp herbal salt
• Cheese, (goat cheese) grated
• 9 cl wine, eg grey Burgundy

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free + cow’s milk-free

Rinse the millet with hot water to remove any bitterness. Add the rinsed millet to two cups of boiling water, reduce the heat to low, cover, turn off after 10 minutes, and let it swell. Grease and grease three one-liter ovenproof bowls with margarine and spread the cooked millet in them. Chop the fennel and simmer with granulated stock and a little water until al dente or soft, then spread it over the millet. Spread 1 tablespoon of frozen herbs on the fennel in each bowl. Finely grate the carrots and place them on the fennel/herbs. Season with salt, sugar, and pepper. Slice and crosswise 1 tomato and place it in each bowl around the bowl. Grate the goat cheese on top, using an amount according to your taste. Pour 3 cl of dry wine over each bowl. Close the lid so the cheese doesn’t dry out and harden. Place in a cold oven and bake at approximately 150°C (convection oven) for approximately 35–40 minutes. It should bubble slightly in the bowl. My own recipe.