Vegetable ragout with millet croquettes

Name: Vegetable ragout with millet croquettes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 10 g Butter or margarine; 200 g hulled millet; 1 l Vegetable broth (instant); 400 g Brussels sprouts; 7-10 Tbsp Salt; 500 g Black salsifies; 3 TABLESPOONS Vinegar; 1/2 (approx. 500 g) Turnip; 5-6 Tbsp Oil; 7-10 Tbsp Pepper; 100 g Whipped cream; 150 g Fresh cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp grated nutmeg; 1 egg (size M); 7-10 Tbsp Pepper; 7-10 Tbsp flat leaf parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
10 g Butter or margarine
200 g hulled millet
1 l Vegetable broth (instant)
400 g Brussels sprouts
7-10 Tbsp Salt
500 g Black salsifies
3 TABLESPOONS Vinegar
1/2 (approx. 500 g) Turnip
5-6 Tbsp Oil
7-10 Tbsp Pepper
100 g Whipped cream
150 g Fresh cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp grated nutmeg
1 egg (size M)
7-10 Tbsp Pepper
7-10 Tbsp flat leaf parsley

Directions

1
Peel and finely dice the onions. Heat the fat in a pot and sauté half of the onions in it. Wash the millet, drain and add to the onions. Deglaze with 1/2 litre stock, bring to the boil and cook for 20-25 minutes at low heat.
2
Let it cool down. In the meantime clean and wash the Brussels sprouts. Wash and peel the black salsifies and cut into diagonal slices. Immediately place in vinegar water. Clean, wash and cut the turnip into pieces.
3
Heat 2 tablespoons of oil in a saucepan and sauté the remaining onions. Add turnips and steam for about 5 minutes. Season with salt and pepper. Deglaze with remaining stock. Add Brussels sprouts and cook the vegetables for about 20 minutes.
4
Add drained black salsifies 10 minutes before the end of the cooking time and cook until done. Finally, add cream and crème fraîche and stir in. Bring to the boil and thicken slightly with sauce thickener. Season to taste with salt, pepper and nutmeg.
5
Mix millet and egg and season with salt, pepper and nutmeg. Form about 20 croquettes. Heat the remaining oil in a frying pan and fry the croquettes in it until golden brown all around. Arrange the vegetable ragout and croquettes on plates and serve as desired, sprinkled with pepper and garnished with parsley.