Summary

Ingredients

• 2 millet
• 2 onions)
• 6 tablespoon oil or margarine
• 3 vegetable broth
• Seasoned Salt
• 500 g beet (s) (butter beet)
• Pepper, fresher
• 6 tablespoon margarine
• 1 lemon (s), the juice it
• 1 bunch parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Put the millet in a sieve and rinse with hot water under running water. Peel the onion and chop finely.
2. Put 4 tablespoons of the oil or margarine in a saucepan and heat. Then let the onion cubes become translucent in it, add the millet and fry briefly. Then deglaze with the vegetable stock. Cover and cook the millet over a medium heat for about 15 minutes until al dente. Then lightly salt.
3. In the meantime, wash and clean the beets, but do not peel them. Then cut into small cubes and sauté them in a little salted water for about 10-15 minutes.
4. Melt the remaining 2 tablespoons of oil or margarine in a saucepan. Lightly fry the beet cubes in it, seasoning with salt and pepper. Then add the turnips to the millet in the pot and mix in.
5. Heat the 6 tablespoons of margarine and vigorously beat in the lemon juice with a whisk. Season with herbal salt and pepper and pour over the millet. Sprinkle with chopped fresh parsley and serve.