Summary

Ingredients

• 150 g millet
• 350 ml vegetable stock
• 600 g kohlrabi, peeled
• 100 g sprin onion (s) with reens
• 20 g butter
• 2 egg (s)
• 150 ml milk
• salt
• pepper
• Nutmeg, grated
• 6 tablespoon herbs, finely weighed, e.g. parsley, chives, lovage, oregano, basil, borage, wild garlic
• 50 g cheese, mild, e.. Gouda, rated
• 1 tablespoon sunflower seeds

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Instructions

1. Wash millet in hot water. Bring the vegetable stock to the boil, add the millet and cook covered for 5 minutes over a mild heat. Then let the millet swell on the switched off hotplate for about 15 minutes. First cut the kohlrabi into 5 mm thick slices and then 5 mm thick 5 cm long sticks. Cut the spring onions into 1 cm long pieces and sauté in butter, add the kohlrabi sticks and cook covered for 5-8 minutes over a mild heat. In the meantime, stir the eggs with milk until smooth, season with salt, pepper and nutmeg and mix in the herbs. Mix the egg mixture with the millet. Also season the kohlrabi sticks with the spring onions and place in an ovenproof dish. Pour the millet-egg-herb mixture over it and spread the cheese and sunflower seeds on top. Bake at 180 ° C for about 15 minutes until the surface has turned golden yellow.