Millet broccoli bake
This bake can be easily adjusted to different preferences of food texture, from a nearly smooth texture to a hearty version with chunks of broccoli or ham; it tastes good in all versions.
Ingredients
- 1 shallot, finely diced
- 2 tbsp rapeseed oil
- generous knob of butter
- 200 g millet
- 250 ml vegetable (or chicken) stock
- 200 g broccoli, prepared
- 100 g ham, finely diced
- handful of flat-leave parsley, finely chopped
- 100 ml soured cream
- 2 eggs, separated
- salt, white pepper
Method
- Preheat oven to 180 °C. Grease a baking dish with butter, set aside.
- In a saucepan, heat oil and butter, add onion and sweat until softened. Add millet while stirring, add stock and bring to the boil, cover and cook over moderate heat for about 20 minutes. Remove from heat and set aside.
- In another saucepan, bring salted water to the boil, add prepared broccoli and cook for about 8 to 10 minutes, drain and rinse, set aside. Blend to a smooth puree if aiming for a smooth bake, otherwise chop to preferred size. In a small bowl, whisk soured cream and egg yolks until combined.
- Add finely diced ham, soured cream and parsley leaves to the millet mixture, mix well, season to taste. In a bowl, whisk egg white. Fold into millet mixture, then fold in broccoli. Transfer to the prepared baking dish and bake in the preheated oven for about 20 minutes.