Millet crown with aromatic sauce recipe
Pour 500 ml of vegetable broth in the pressure cooker, add 200 g of millet and a garlic clove and cook it for 20 minutes from the ringing. Meanwhile, roast a pepper, remove the skin and cut it in thin slices. Peel 3 zucchini, dice them and boil them. Peel two small potatoes, slice them finely and place them in a saucepan; add a glass of water, a vegetable broth cube and a sliced shallot and cook them for 75 minutes, until they are tender. Process them in a blender with a spoonful of minced parsley until getting a smooth and seasoned cream. Drain the millet, remove the garlic and place it in a bowl; add 3 tbsp of extra virgin olive oil, a spoon full of lemon juice, the pepper and zucchini. Stir it well and place it in a bundt slightly oiled. Level the surface with the back of a spoon, cover it with transparent film and let it sit in the refrigerator for 30 minutes. Turn over the millet bundt onto a dish, season it with potato cream and serve it.
