Marinated carrots on millet

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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