Red and Yellow Beetroot Vegetables with Millet, Asian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beetroot, raw
- 750 g carrot (s) (yellow beets)
- 1 piece (s) ginger, the size a thumb
- 1 onion (s)
- 2 tablespoons oil
- 1 teaspoon curry powder
- liter ⅛ vegetable stock
- 1 cup sour cream
- 1 cup yogurt
- 1 can peanuts, lightly salted
- 1 lemon (s), add the juice
- 250 g millet
- 1 tablespoon butter
- 0.5 liter ½ water
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Grate the ginger, fry in the oil with the finely chopped onion. Peel the beets, cut them into cubes and fry them. Add the cleaned and sliced yellow beets and fry them. Season with curry, deglaze with the vegetable stock and cook covered over a low flame until cooked.
- Meanwhile, fry the millet in melted butter, deglaze with water and bring to the boil with salt. Then cover it and let it swell at the lowest level like steamed rice.
- Finally, pound lightly salted peanuts in a mortar (or mixer), heat the sour cream and yoghurt (do not boil) and mix with lemon juice and peanuts.
- Arrange the millet and vegetables on plates, decorate with the sauce.
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