Fennel and millet roasts
easy
75 mins
75 mins
Ingredients
- 200 g Fennel
- 1 Onion
- 150 g Millet
- 15 g Butter or margarine
- 1/2 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 150 g) Apples
- 2 Eggs (size M)
- 1-2 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS Oil
- 150 g Kasseler cold cuts
- 7-10 Tbsp steamed apple slices
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the fennel and put the fennel greens aside. Cut the fennel into very fine strips. Peel and finely chop the onion. Wash the millet and drain well on a sieve. Heat the fat in a pot, sauté the onion and fennel in it, add the millet and broth, season with a little salt and pepper and bring to the boil.
- 2
Cover and cook over low to medium heat for about 10 minutes. Wash the apple, dab dry, grate coarsely and stir into the millet. Turn off the heat and let it swell for about 20 minutes. Let the millet mixture cool down. Chop the fennel green. Mix eggs, breadcrumbs and half of the fennel green into the millet mixture. Heat the oil in a large pan and use a tablespoon to place small piles in the pan. Flatten the pan and fry for 6-8 minutes while turning. Arrange on plates with smoked pork loin and possibly steamed apple and slices of fennel. Garnish with parsley and sprinkle with remaining fennel green.
- 3
Mix eggs, breadcrumbs and half of the fennel green into the millet mixture. Heat the oil in a large pan and use a tablespoon to place small piles in the pan. Flatten the pan and fry for 6-8 minutes while turning. Arrange on plates with smoked pork loin and possibly steamed apple and slices of fennel. Garnish with parsley and sprinkle with remaining fennel green. Serve with apple sauce. Results in 16-17 roasts
Nutrition Facts
410 kcal
35 g
22 g
17 g
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