Millet Croquettes with Salsify

Remove the skin from the onions and chop finely. Rinse the millet briefly and drain. Heat a teaspoon of oil and briefly sauté half of the onions. Add the millet and douse with half a liter of water. Bring to a boil and add a stock cube. Cook on low heat for 20-25 minutes, cool and perhaps drain.

Peel the salsify under water, rinse and place in vinegar water. Clean and trim Brussels sprouts, cauliflower and carrots. Heat one or two tsp of oil, sauté the vegetables with the remaining onions. Extinguish with a quart of water, open and add a stock cube. Drain and chop the salsify. Add the black salsify to the vegetables and steam for 15-20 minutes with the lid closed.

Mix arrowroot starch with a little warm water and add to the millet form. Knead and mix with a little fresh parsley, pepper and nutmeg. Form 20 croquettes and fry them with 3 tablespoons of hot oil until golden brown. For the sauce, mix a little flour with lukewarm water (vegetable soup) and cornstarch.

Bring to the boil briefly, add light sauce binder if necessary and season with salt and a little bit of white wine.

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