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🍽️ Parsnip-Orange Vegetable with Millet

431 kcal · 30 min · 4 servings

Ingredients

• 2 Oranges
• 1 large onion
• 600 g parsnips
• 200 g carrots
• 2 tbsp rapeseed oil
• 500 ml vegetable broth
• 200 g millet
• 1 tbsp lime juice
• salt
• 1 tsp curry powder
• 100 g goat cream cheese
• cayenne pepper

Instructions

1. 1. Squeeze the oranges to get the juice.
2. 2. Peel the onion and cut it into four parts.
3. 3. Cut the onion quarters into thin strips.
4. 4. Peel the parsnips.
5. 5. Cut the parsnips lengthwise into four wedges.
6. 6. Make several small cuts into the thick ends of the parsnips.
7. 7. Peel the carrots.
8. 8. Cut the carrots lengthwise into four wedges as well.
9. 9. Heat the oil in a pot.
10. 10. Sweat the onion strips in the hot oil.
11. 11. Add the carrots and parsnips to the pot.
12. 12. Sweat the vegetables for another 2 to 3 minutes.
13. 13. Pour in 4 to 5 tablespoons of orange juice.
14. 14. Simmer the vegetables for about 10 minutes until tender but still firm.
15. 15. Bring the vegetable broth and millet to a boil.
16. 16. Cover and cook the millet over medium heat for about 8 minutes.
17. 17. Check if the millet is still slightly grainy.
18. 18. Add the remaining orange juice to the vegetables.
19. 19. Add the lime juice to the vegetables.
20. 20. Let the vegetables simmer vigorously for about 2 minutes.
21. 21. Reduce the liquid in the pot slightly.
22. 22. Season the vegetables with salt.
23. 23. Stir the curry powder into the millet.
24. 24. Stir the cream cheese into the millet.
25. 25. Season the millet with salt to taste.
26. 26. Season the millet with cayenne pepper to taste.
27. 27. Divide the vegetables onto the plates.
28. 28. Divide the millet onto the plates.
29. 29. Sprinkle the dish with a pinch of cayenne pepper.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 431
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 68 g