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Dinner, Glutenfree, Good food on a budget, Lactose-free, Nut-free, Recipes, Side dishes, Vegan, Vegetarian
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Root vegetables with fennel seeds and millet


I think that I have done this very simple dish about 5 times in the past two weeks. My dinner (or lunch for that matter) with root vegetables with fennel seeds and millet is so tasty, quickly made and filled with goodies that there’s really no reason not to make it. If you ask me ;0)

Root vegetables are always good to have at home. You never know when you just can’t find the time to go to the supermarket… That everyday puzzle seems to be a big thing for all of us, no matter where we live.

Thanks to pre-cooking the vegetables for a few minutes the total cooking time is considerable  shortened and the dinner can be ready on the table in no-time even when skipping all the ready-made products you can find on your way through the supermarket. Now that’s what I call good food!

To the dish I have added millet but you can just as well leave it out and instead add a good salad, roasted seeds, a chutney, a grated apple or whatever the house offers.
I really like millet, it works much like couscous but without the gluten.
It’s one of our oldest grains and was previously common here in Europe. It is rich in minerals like zinc, iron and vitamin B6. Part from the tiny grains of millet (belonging to the grass family) you can also buy flakes and flour made of it. The last two products have a fairly dominant taste, which I sometimes think may require some time to get use to.
The whole grains, on the other hand, are quick to boil and have a very neutral taste that needs to be lifted in one way or another.
Today, I serve it with my newly won love – herb oil but it works just as good with different herb mixes, lemon juice and a good olive oil or why not a tomato sauce?
Millet is a nice substitute for rice, couscous and pasta. It also works great in a salad, both cold or warm.

The whole fennel’s seed are adding some edge to the dish so please forget about any prejudices where root vegetables are included.
Would there be something left after the dinner, it fits perfectly in for lunch the day after.
If you are a smart person (and of course you are!) you also, plan it so that you have some good homemade aquafaba- mayonnaise and herb oil ready in the fridge. If so, you really have the dinner made in a blink of an eye!


Root vegetables with fennel seeds and millet

to 2-3 people
about 1 whole / 200 grams of winter carrot
about 1/2 / 350 grams of celeriac (peeled)
2 big handful of black cabbage (Cavalo nero)
2 teaspoons of fennel seeds
Salt and pepper
Oil to fry in
A small amount of water, about 2 tbsp

Millet (about 75 grams per person)

How do I do it?
1. Rinse and boil the millet as instructed on the package.
2. Put on a larger pan with water, add some salt and let it come to a boil.
3. While the water boils, prepare the vegetables. Peel the celeriac and carrot and cut into rods. Try to get them in about the same size al of them.
Cut out the hard nerve on every leaf of the Cavalo nero cabbage and shred into smaller pieces.
4. Add the celeriac and carrot into the boiling water and cook for about 3 minutes. There should still be a chewiness in the vegetables when ready! Strain the vegetables in a colander and allow them to drain.
5. Prepare a deep-frying pan with some neutral oil and add the pre-cooked vegetables to the pan. Bake them on high heat for a few minutes. Stir every now and then.
Add the black cabbage, fennel seeds, salt and pepper. Stir for a few more minutes and finally add some water to make the cabbage soften a little further. Ready!

Serve the vegetables with millet topped with a herb oil, a good aioli and maybe some humus (homemade or ready-made). Enjoy!

This recipe is free from gluten, lactose and refined sugar.

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