Vegetable Millet Casserole with Cheese

Ingredients

• 150 g millet
• 350 ml vegetable broth
• 1 onion
• 1 Garlic clove
• 4 Carrots
• 2 Parsnips
• 1 tbsp butter
• 200 g Cream cheese
• 1 tbsp curry powder
• 2 Eggs
• Salt
• pepper (ground)
• 100 g romadur

Instructions

1. 1.

   Rinse the millet in a sieve, drain and bring to a boil with the broth in a pot. Cover and simmer for about 5 minutes, then remove from heat and let stand for 10–15 minutes.

2. 2.

   Meanwhile peel the onion, garlic, carrots and parsnips; finely dice the onion and garlic, slice or grate the carrots and parsnips into thin strips. Sauté all together in a hot pan with butter for 2–3 minutes, then remove from heat.

3. 3.

   Whisk the cream cheese with curry powder, eggs, salt and pepper; fold in the vegetables and millet and pour into a greased baking dish if needed. Smooth the top and bake in a preheated oven at 180 °C (fan: 160 °C) for 20 minutes.

4. 4.

   Slice the cheese, place on top of the casserole and bake for another ~10 minutes until golden brown.