Millet Vegetable Casserole

For the millet vegetable casserole, first cook the millet according to the basic recipe. Season this with soup seasoning, salt, herb salt, pepper, the chopped garlic and thyme.

Wash the potatoes and boil them as well. Wash, clean and cut the remaining vegetables or grate the carrots. Sprinkle the vegetables with herb salt.

For the egg glaze, shake half of each eggs, milk and salt. Do this 2 times. Butter a baking dish. When layering, start with the cooked potato slices.

Continue with the zucchini and celery, then the shredded carrots, now spread half the millet and some finely chopped wild garlic on top and pour the egg sauce over.

Continue again with potato slices, now the cauliflower, again the grated carrots and some wild garlic and finally add the remaining millet mixture on top and pour the egg sauce over it and sprinkle with the grated cheese.

Bake the casserole at 180 degrees hot air for about 40 minutes. Before serving, sprinkle with freshly chopped parsley.

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