Servings:
4
Prep time:
50
Cooking time:
60
INGREDIENTS
- For the purèe:
- - 250 g of potatoes
- - 1 bunch of parsley
- - 6 tablespoons of vegetable broth
- - 1 tablespoon olive oil
- - Salt
- For the base:
- - 180 g of millet
- - 1 carrot
- - 1 stalk celery
- - 1 onion
- - 400 ml vegetable stock
- - 2 tablespoons oil
- - Salt
- - Chili powder
- For the vegetable stew:
- - 1 zucchini
- - 1 eggplant
- - 1 bell pepper, red
- - 4 tomatoes
- - 1 small onion coppery
- - 1 clove garlic
- - 1 bunch basil
- - 3 tablespoons oil
- - Salt
INSTRUCTIONS
- Boil the whole and unpeeled potatoes.
- Prepare the vegetables stew. Chop the onion, dice the zucchini and eggplant and cut the bell into pepper strips. Blanch the tomatoes, peel them and cut into cubes.
- Heat the oil and gently sauté the onion, add the pepper and let simmer for 5 minutes. Then add the diced eggplant and zucchini, salt, cover and stew for another 10 minutes. Now add the tomatoes, continue for 5 minutes, check for salt, add the chopped basil, stir and remove from heat.
- Fry in a pan, in the meantime, carrot, celery and peeled and chopped fine onion with a little oil. Add the millet and let it roast for 3 minutes. Add the vegetable broth and cook, over medium-low, for 12-15 minutes, until the liquid is almost completely absorbed. The set should not be too dry.
- Peel the potatoes and mash, add the oil, a pinch of salt, chopped parsley and enough broth to get a not too thick puree, otherwise it will be difficult to spread it on the millet.
- Lightly oil a baking dish and spread in a layer of millet. Sprinkle with a little pepper. Add a layer of mashed potatoes, then one of stewed vegetables, a new layer of millet, still little pepper, a final layer of mashed potatoes and finally one of vegetable.
- Bake at 170 ° C for about 20 minutes. Let stand for 5 minutes before serving. Garnish with a few leaves of basil and serve. If desired, add some grated parmesan when served.
