Nourishing Millet Bowl with Root Vegetables
Ingredients
- 1 cup Simply Natural Organic hulled millet
- 2 small ZENXIN Organic orange sweet potatoes
- 2 small ZENXIN Organic purple sweet potatoes
- 2 medium ZENXIN Organic beetroot
- 2 medium ZENXIN Organic parsnips
- 3 tbsp Simply Natural Black gold honey
- 20g organic grass-fed butter
- 3 tsp organic wholegrain mustard
- A few sprigs of ZENXIN Organic fresh thyme to garnish
Written by: Ceri, ZENXIN Masterchef
Methods
- Rinse millet carefully through a fine sieve, cover with water and put to soak overnight.
- Next morning, drain the millet carefully and put to steam for 25 mins.
- Wash, top and tail the root vegetables and steam.
- Beetroot takes the longest (approx 40 mins) to steam, sweet potatoes, parsnips and carrots require 20 to 30 mins.
- As each item is steamed, allow to cool and peel off the skin and slice.
- Melt the butter in a ceramic pan and add the mustard. Turn off heat and add honey.
- Coat each vegetable separately beginning with parsnip and ending with beetroot.
- Fluff up the millet, plate into a serving dish, add each veggie after coating with sauce.
- Garnish with fresh thyme and any leftover sauce. Serve immediately.
