Ingredients for 2 servings:
- 8 medium carrots
- 1 teaspoon maple syrup
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp Mustard powder
- 2 tsp lemon juice
- 1/4 tsp sea-salt (optional)
- 1/2 cup water
- 150g millet
- something sea-salt to season the millet (optional)
For the topping:
- Diced red onion
- Diced tomato
- Sliced jalapenos
- Chopped chives or coriander
Preparation:
Peel the carrots and spread them side by side in a baking dish. In a small bowl, whisk together maple syrup, garlic powder, onion powder, smoked paprika, sea salt and water. Pour over the carrots and cover the dish. Let rest for at least 30 minutes.
Preheat the oven to 200°C. Bake the carrots in the covered pan for 30 minutes, then remove the lid and bake again for 20 minutes. In the meantime, wash the millet very thoroughly under hot water and cover with water in a small pot. The water should be approx. 1 cm above the millet. Bring to the boil once and simmer with the pot closed for 10 minutes. Remove from the heat and let it simmer for another 5 minutes with the lid on. Optionally, lightly salt the millet.
Mix the topping of diced onion, finely chopped tomato, chili and chopped herbs in a small bowl. Arrange the carrots on the millet. Pour the tomato mixture onto the carrots and enjoy.
Bon appetit!
In the original, the carrots are not served on millet, but rather as “fake sausages” in a gluten-free bun as a hot dog replacement.
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