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🍽️ Millet and Black Salsify Gratin

433 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg black salsify
• 2 tbsp apple cider vinegar
• salt
• 125 g millet
• 2 tbsp butter
• 2 tbsp fresh chopped parsley
• 2 egg yolks
• 75 ml whipping cream
• 2 tbsp crème fraîche
• 2 tbsp sunflower seeds
• 50 g grated cheese (e.g. Emmental)
• pepper (from the mill)

Instructions

1. 1. Rinse the black salsify under running water.
2. 2. Peel the roots using a peeler.
3. 3. Fill a bowl with water and a splash of vinegar.
4. 4. Immediately place the peeled roots into the vinegar water to prevent discoloration.
5. 5. Bring a pot of salted water to a boil.
6. 6. Boil the black salsify in it for 10 to 15 minutes until tender.
7. 7. Remove the roots from the water.
8. 8. Let them drain well in a colander.
9. 9. Cut the roots into two or three pieces if necessary.
10. 10. Pour 350 milliliters of salted water into a pot and bring it to a boil.
11. 11. Add the millet to the boiling water.
12. 12. Cook the millet for about 10 minutes until done.
13. 13. Drain the cooked millet.
14. 14. Preheat the oven to 180 degrees Celsius fan setting.
15. 15. Get a baking dish ready.
16. 16. Brush the dish with some butter.
17. 17. Spread the cooked black salsify evenly in the dish.
18. 18. Let the drained millet cool down for a short while.
19. 19. Finely chop the parsley.
20. 20. Mix the cooled millet in a bowl with the parsley.
21. 21. Add the egg yolks to the millet mixture.
22. 22. Add the cream to the bowl.
23. 23. Add the creme fraiche to the bowl.
24. 24. Add the sunflower seeds to the bowl.
25. 25. Add the cheese to the bowl.
26. 26. Season the entire mixture with salt and pepper.
27. 27. Mix all ingredients well together.
28. 28. Spread the millet mixture evenly over the black salsify in the dish.
29. 29. Place the dish in the preheated oven.
30. 30. Bake the dish for about 25 minutes.
31. 31. Remove the dish when it is golden brown on top.

Nutrition per serving

• kcal: 433
• Protein: 15 g · Fett/Fat: 27 g · Carbs: 32 g