Vegetable Gratin with Millet

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(5 votes)
Vegetable Gratin with Millet
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Health Score:
9,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

This dish is a great way to incorporate vegetables into your diet and get a serving of nutrients, including fiber, minerals, vitamins, and antioxidants. 

You can serve this in mini gratin dishes for individual portions. 

Ingredients

for
4
Ingredients
1 shallot
1 garlic
2 tablespoons olive oil
16 ounces Vegetable broth
7 ounces Millet
2 carrots
8 ounces Rutabaga
7 ounces Swiss chard
2 ounces dried tomatoes (in oil)
3 eggs
6 ounces Ricotta cheese
5 ounces Whipped cream
1 teaspoon Turmeric (ground)
1 teaspoon dried thyme
salt
freshly ground peppers
olive oil (for the pan)
3 ounces grated Mozzarella

Preparation steps

1.

Peel shallot and garlic, chop finely. Heat olive oil in a pan and saute shallot and garlic briefly. Add 2 cups of broth. Rinse millet in a sieve and add to the broth. Peel carrot and rutabaga, cut into slices or cubes. Add to the pan and simmer, covered, for about 15 minutes. Remove from heat and let soak, covered, for another 15-20 minutes. If necessary, add a little broth. 

2.

Preheat the oven to 400°F.

3.

Rinse and spin dry chard, cut leaves into strips and stems into pieces. Drain tomatoes and cut into strips.

Whisk eggs with well-drained ricotta, cream and turmeric, add thyme, tomatoes and chard. Add mixture to millet, mix well. Season with salt and pepper, spread in an oiled baking dish and smooth.

Sprinkle with cheese and bake in preheated oven at 400°F for about 30 minutes or until golden brown. Remove from oven and serve.