Fill millet with stock cube, water, onion and the herbs in the Roman pot. Season with salt and nutmeg. Rinse broccoli, clean (chop stems), place on top of millet and cover with butter flakes. Briefly rinse the lid of the Roman pot under cold water, close the pot and place it in the cold oven. Cook at about 200 °C (gas: level 4-5) for about 40 minutes.
About 5 minutes before the end of the cooking time, sprinkle the cheese over the casserole and finish cooking in the closed cooking pot.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!