We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.219 – Millet and vegetable gratinee

    Posted on March 8th, 2014 Janet No comments

    I was first introduced to this dish when our son was at nursery school – he is now 23 and I am still cooking it!  It is from the Cranks recipe book.

    Serves 4leeks-camelcsa-221010

    Preparation time: 30-40 minutes
    Cooking time: 30 minutes

    125g millet
    600ml water
    75g butter or margarine
    2 medium leeks sliced
    1 large carrot grated
    4 sticks celery thinly sliced
    300ml milk
    25g plain flour
    3 tbs parsley, chopped
    grated rind and juice of 1/2 lemon
    salt and pepper to taste
    125g cheese grated

    Cook the millet in the measured boiling water until just tender and all the water has been absorbed.  Melt 50g butter in a saucepan, add the prepared vegetables ansd saute for 10-15 minutes, stirring frequently. Meanwhile, melt the remaining 25g butter in a saucepan and add the flour and cook for 1 minute.  Stir in the milk, parsley, lemon juice and rind and bring to the boil.  Reduce the heat and simmer for 2 minutes before adding half the grated cheese.  Combine the cooked millet, vegetables and cheese sauce, season to taste and transfer the mixture to an ovenproof serving dish. Sprinkle the remaining grated cheese over and bake in the oven gas mark 5/180°C for 30 minutes or until golden brown on top.

    Leave a reply