Millet Casserole

Rinse the millet grains with hot water and swell them in the vegetable soup for about 15 min on low heat (do not do this). In the meantime, clean the carrots, cut them into thin slices and sauté them for three minutes in the melted fat. Add the sliced celeriac and carrots and sauté for a few minutes until soft. The vegetables must remain al dente. Grate the cheese, mix with the eggs, milk and whipped cream and mix with the vegetables in a large baking bowl. Season well with salt, pepper and herbs. Put the mixture into a greased gratin dish, sprinkle with pumpkin or sunflower seeds and bake in the oven at 200 °C for 45 minutes. Nutritional value: One unit contains: Egg white: 21 g Fat: 32 g Carbohydrates: 34 g Dietary fiber: 7 g Kilojoules/kilocalories: 1840/440 Kitchen tips: Instead of perennial or pole celeriac, quartered cabbage sprouts can be used in winter, or sliced zucchini in fall, and a tiny bit of celery salt as a seasoning. If you like a cheese crust, you can sprinkle a little extra cheese over the casserole. Cooked millet has a slightly nutty flavor. Seasoned accordingly, a hirsotto, a hearty grainy millet porridge, is a suitable side dish for steamed vegetables. Sweet millet porridge tastes good with fresh fruit. Millet grains do not contain gluten (gluten protein). For people with celiac disease and spraying, who have to serve gluten-free, the use of

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