Millet Curd Medallions with Colorful Vegetables

Millet-curd medallions: Sauté the onions in butter. Mix with the cooked and overcooled millet, the curd cheese and the egg yolks. Add some more flavor with thyme, oregano and salt. With greased palms, form eight medallions from the mixture. Roast the medallions lightly in a little peanut oil and keep warm in the oven at 80 °C.

Vegetables: Steam the prepared vegetables with butter and spices, adding a little water several times until crisp. Chive cream: Stir the cream until smooth, add the chives and season with salt. Serving: Place the millet curd medallions with the vegetables on heated plates. Serve with the chive cream.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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