Seasonal local food recipe No.219 – Millet and vegetable gratinee


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 4

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.

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