Summary

Ingredients

• 120 g millet
• 400 g broccoli florets
• 1 large carrot (s)
• 1 small apple
• 1 liter vegetable stock
• 1 piece (s) butter
• 1 piece (s) sugar cubes
• 0.5 teaspoon ½ curry powder
• salt and pepper

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Instructions

1. Clean the broccoli, cut into small florets and wash. Peel the carrot and slice it into wafer-thin slices with the vegetable slicer.
2. In a larger saucepan, bring 1/2 liter of vegetable stock, sugar cubes and a little salt to the boil and cook the broccoli florets and carrot slices for about 4 - 5 minutes until al dente. Then pour off as much vegetable stock that the bottom of the pot is still covered and remove the pot from the hob.
3. Wash the apple well, remove the core, quarter and cut into small thin slices. Add these to the vegetables. Season everything with a little salt and pepper. Put a lid on the saucepan and let the mixture steep.
4. In another saucepan, bring 1/2 liter of vegetable stock with the butter and curry powder to the boil. Add the millet and cook for about 7-10 minutes until soft. Drain the finished millet over a sieve and place in the vegetable pot, fold in carefully and serve.
5. It works best in terms of time if you prepare both pots at the same time, then the vegetables do not need to stand too long.