Servings:
4
Prep time:
40
Cooking time:
45
Diet:
Vegan
Seasonality:
June
Type of recipe:
appetizers
Difficulty:
moderate
INGREDIENTS
-
400 g potatoes
300 g millet
1 red onion
1 carrot
1 bunch of chervil
40 g chickpeas flour
3 tablespoon of extra virgin olive oil
1 tablespoon of maple syrup
INSTRUCTIONS
-
Bring salted water to a boil and cook the potatoes, peel and set aside.
-
Boil the millet in salted water for 15 minutes, drain.
-
Peel the onion and carrot, cut into julienne strips, add the millet, the chervil leaves and fry in a pan with 1 tablespoon of oil and the vinegar for 7-8 minutes.
-
Cut the potatoes into high slices, pass them in the flour and saute in a pan, in hot oil, on both sides with the maple syrup. Take them with a slotted spoon to remove excess oil.
-
Serve the potato slices with the mixture of millet and vegetables on top.
