Vegetable Casserole with Millet

Ingredients

• 1 Shallot
• 1 Garlic clove
• 3 tbsp olive oil
• 500 ml vegetable broth
• 200 g millet
• 2 carrots
• 250 g rutabaga
• 200 g Swiss chard
• 50 g sun‑dried tomatoes in oil
• 3 eggs
• 200 g ricotta
• 150 g heavy cream
• 1 tsp ground turmeric
• 1 tsp dried thyme
• Salt
• Pepper
• 100 g shredded mozzarella

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Sauté briefly in 2 tbsp hot olive oil, then deglaze with about 500 ml broth. Rinse millet under cold water and add it to the broth. Peel and slice carrots and rutabaga into rounds or cubes; add them to the millet and simmer covered over low heat for about 15 minutes.

2. 2.

   Remove from heat and let the millet absorb another 15–20 minutes covered. If needed, add a little more broth until all liquid is absorbed.

3. 3.

   Clean, wash, and cut Swiss chard leaves into strips and stems into pieces. Drain sun‑dried tomatoes and slice them into strips. Whisk eggs with well‑drained ricotta, cream, and turmeric; fold in thyme, tomatoes, and chard, then mix into the millet.

4. 4.

   Season with salt and pepper, transfer to a greased baking dish, smooth the top, sprinkle mozzarella on top, and bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 30 minutes until golden brown.