Servings:
6
Prep time:
30
Cooking time:
50
INGREDIENTS
INSTRUCTIONS
- Heat a tablespoon of oil in a pan, add the washed and drained millet and toast for 2-3 minutes. Pour a quantity of hot water equal to twice the volume of millet, salt, bring to a boil and cook over low heat for about 20 minutes (but tasted, because the cooking times may vary depending on the millet).
- Slice into thin stripes the cabbage, carrots, turnips, potatoes, onion and 2 heads of fresh garlic. Sauté over high heat in a pan with 5 tablespoons of olive oil, add a teaspoon of curry. Continue cooking for no more than 10 minutes: all the vegtables must remain very crisp; salt, stir and remove from heat.
- Add the millet to the pan with the vegetables and mix well all the ingredients, add salt if needed and then place onto a greased baking tray.
- Finely chop the remaining 2 heads of garlic. Coarsely chop the hazelnuts and bring them together with the garlic in a small bowl with the rest of the curry and 1-2 tablespoons of olive oil. Smash with a fork and, continuing to beat, sprinkle the mixture over the millet.
- Bake at 200 ° C for 10-15 minutes and gratin for another 2 minutes. Let the pie rest for a few minutes and serve.
