Lena from “Mein leckeres Leben” loves to cozy up with this casserole in winter:
How to make a successful casserole
INGREDIENTS (FOR ONE BAKING DISH—4 SERVINGS)
½ leek
3 garlic cloves
1 small Hokkaido pumpkin
200 g millet
4 tbsp. rolled oats, fine cut
2 eggs
150 g sour cream
200 g sheep cheese
4 tbsp. maple syrup
100 g almonds
3-4 tbsp. olive oil
¼ tsp. turmeric
Fresh thyme
Salt, freshly ground pepper
1 tsp. butter for the mold
for the tomatoe sauce
1 little onion
2 garlic cloves
2 tsp. tomato paste
1 tbsp. maple syrup
400 ml tomato pulp
2-3 tbsp. olive oil
Fresh oregano or basil
Salt, freshly ground pepper
PREPARATION
Cut the leek into thin rings and chop the garlic. Sauté in 2-3 tablespoons of olive oil in a large pan until translucent.
Cut the pumpkin, including the skin, into small cubes. Add the pumpkin cubes to the pan and sauté for a few minutes. Season well with salt, pepper, and turmeric. Add 2 tablespoons of maple syrup and allow to caramelize slightly. Remove 3-4 tablespoons of the sautéed vegetables from the pan and set aside for later.
Then add the millet to the pan and mix with the vegetables. Pour in water or vegetable stock until everything is covered. Simmer gently over low heat for 15 minutes until the millet is cooked. Stir occasionally.
Remove the millet mixture from the heat and allow to cool slightly. Then stir in the eggs, sour cream, oat flakes, and half of the sheep's cheese. Season well with salt, pepper, and fresh thyme.
Grease a baking dish with butter. Pour in the millet mixture.
Sprinkle with the pumpkin, roughly chopped almonds, and the remaining sheep's cheese. Finally, drizzle with 2 tablespoons of maple syrup and a little olive oil.
Bake in the oven at 180°C hot air for about 25 minutes until golden brown.
For the tomato sauce, chop the onion and garlic and sauté in olive oil until translucent. Add the tomato paste and maple syrup and season with salt and pepper. Allow to caramelize lightly for 1-2 minutes. Then pour in the tomato pulp and simmer gently for 5 minutes. Add fresh herbs and season to taste again – serve with the millet casserole.
RECIPE FOR DOWNLOAD
