Millet Casserole with Mushrooms

Wash the millet hot, roast in a saucepan without fat all around and pour 3/8 liter of water. season with salt, bring to a boil once and pull off 15 min with the lid closed. In the meantime, rinse, clean and finely dice the carrots and leeks. Steam the vegetables for 5 minutes in 20 g butter with the lid closed. Mix the vegetables with the millet.

Pour the mixture into an ovenproof greased dish. Grate cheese and spread evenly on the surface. Grate mushrooms, cut into thin slices and place on top of the casserole.

Mix whipped cream, eggs and salt and pour into the mold. Bake the casserole in the oven at 200 °C (gas 3) on the 2nd rack from the bottom for 25 minutes. Chop the parsley and butter until light brown, mix with the parsley. Some of it over the casserole form, the rest separately bring to the table.

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