Water the roman pot. In the meantime, boil the millet in the broth and drain over low heat for 20 minutes.
Chop the onions into rings, dice the tomatoes and clean the Brussels sprouts.
Mix all the ingredients together, put them in Roman pot, put the butter flakes on top. Sauté in the oven at 200¢C for 90 minutes. Add sour cream and place in oven for another 10 minutes. Before serving, sprinkle with nutmeg and season with pepper.
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