Millet croquettes with winter vegetables

1.

Peel and chop onions. Wash and drain the millet. 1Heat a teaspoon of oil. Steam half of the onions in it until translucent. Add millet and deglaze with 1/2 l water. Bring to the boil and stir in 2 teaspoons of stock. Cook on low heat for 20-25 minutes. Allow to cool and drain if necessary.

2.

Peel salsify under water, wash and immediately place in vinegar water. Clean, wash and halve Brussels sprouts if necessary. Peel, wash and dice the turnip

3.

Heat 1 teaspoon of oil. Sauté the rest of the onions and turnip in it. Deglaze with 1/4 l water. Bring to the boil and stir in 1 teaspoon of stock. Drain the salsify and cut them into small pieces. Add with the Brussels sprouts. Cover everything and cook for about 15 minutes

4.

Knead the millet and egg. Spice up. Shape about 20 croquettes out of it. Fry in 2-3 tablespoons of hot oil until golden brown

5.

Add the cream to the vegetables, reduce a little. Thicken easily and taste. Serve everything