Millet Loaf with Onion Puree, Beet and Herb Mushrooms

For the onion puree, place the onions with the skin in the oven and roast at 160 °C for about 1 hour until the onion flesh is soft. Squeeze out of the peel and finely blend the onion flesh with the butter, salt and sugar.

For the millet loaf, boil 1 cup of golden millet with 2 cups of water or soup until soft, spread it on a tray and let it steam out.

Then place in a bowl, mix with the chopped peppers and season with salt and pepper.

Form small loaves and place them on a baking tray brushed with baking paper and olive oil. Bake in the oven at 180 °C for about 20 minutes.

For the beet, bring water, salt, sugar, vinegar and herbs to the boil. Peel the beets and cut into small wedges or cubes. Cook in the broth until the beets are soft. Then put the beets in a jar.

For the herb mushrooms, mix the mushrooms with the olive oil, oregano and lemon zest and some salt. Sear them in a frying pan and season again with a little salt and pepper.

Serve the onion puree together with the loaves, spread the mushrooms and turnips on top and garnish with garden cress.

Preparation Tip:

The herb mushrooms with onion puree can also be served with roasted onion rings, which simply go wonderfully with the puree.

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