Carrot and millet roasts

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions and garlic. Peel and finely grate the carrot. Fry half of the diced onion, garlic and grated carrot in a tablespoon of oil. Wash millet hot, drain and steam briefly.

2. 2

   Add 200 millilitres of stock and season with salt and pepper. Bring to the boil and cook over medium heat for 20 minutes. Swell for 20 minutes with the stove turned off and allow to cool. In the meantime, peel, wash and dice the potatoes.

3. 3

   Clean and wash the leek and cut it diagonally into rings. Bring the potatoes and remaining stock to the boil and cook for five minutes, add the leek rings and cook for another five minutes. Season with salt and pepper.

4. 4

   Drain the vegetables and collect the broth. Grate cheese finely. Fry the remaining onion cubes in a tablespoon of oil. Add stock and cream and bring to the boil. Melt cheese in it and stir in sauce thickener.

5. 5

   Wash the herbs, dab dry and chop. Mix the millet mixture, herbs and eggs. If the dough is too moist, knead in breadcrumbs. Form eight small roastings from the mixture and fry them in hot oil for five minutes until golden brown on both sides.

6. 6

   Arrange two roasts with some vegetables and sauce on each plate. Garnish with parsley leaves if desired.

Nutrition Facts

KCAL
640 kcal

CARBS
53 g

FATS
38 g

PROTEINS
22 g