Millet porridge in vegetable broth with asparagus and celery
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories491.9kcal
Proteins11.4grams
Fats22.6grams
Carbohydrates60.5grams
Millet
250
g
Carrot
100
g
Onion
2
head
Celeriac
1
pc
Asparagus
200
g
Pitted black olives
100
g
Vegetable oil
70
ml
Vegetable broth
250
ml
Parsley
1
bunch
Dill
to taste
Cilantro
to taste
Salt
to taste
1
Wash the carrot and celery, peel them, and cut into thin strips.
- Carrot: 100 g
- Celeriac: 1 piece
2
Peel the onion, wash it, and cut it into half rings.
- Onion: 2 heads
3
Wash the asparagus, peel it, boil in salted water, and chop finely.
- Asparagus: 200 g
4
Sauté onion, celery, and carrot in vegetable oil.
- Onion: 2 heads
- Celeriac: 1 piece
- Carrot: 100 g
- Vegetable oil: 70 ml
5
Rinse the millet, pour in vegetable broth, add salt, and cook until ready.
- Millet: 250 g
- Vegetable broth: 250 ml
- Salt: to taste
6
Then place the prepared vegetables on the millet, mix them, and sprinkle with finely chopped dill, parsley, and cilantro.
- Dill: to taste
- Parsley: 1 bunch
- Cilantro: to taste
7
Serve the porridge hot, garnished with olives.
- Pitted black olives: 100 g
