Ratatouille with millet and roasted carrots

Danish recipe below.

You cannot say fall without saying beauty and comfort food in the same sentence. Somehow fall cought me by surprise this year, which one may argue is kind of funnyย since it is here every single year. At least up until now in my life nature has never missed out on one single fall. Still September was high blue sky and no jacket almost all month, and then suddenly from one day to the other the leaves were falling and I was looking for warmer clothes.

I already miss the sun, but fall has something so magical to it, and it absolutely spellbinds be with its dramatic change and beautiful colors.

With the change in season comes a change in diet – at least that makes sense to me. Eating more raw and cold during the hot months and more cooked and grounding food during fall and winter. So today I will bring you a nice nourishing warm dish – ratatouille.

This is without a doubt the best ratatouille I have had – and I can say that without bragging, since I didn’t come up with the recipe myself. Anyway, here it goes:


Ratatouille with millet and roasted carrots

2 persons

  • 1 eggplant
  • 2 zucchinis
  • 1 bell peber
  • 1 onion
  • 2 cloves garlic
  • 330 g tomato paste or canned tomatoes
  • 3/4 cup millet
  • 3 medium sized carrots
  • 1 extra clove garlic
  • Coconut oil for frying (or any oil you prefere)
  • Sea salt and freshly grounded pepper
  • Apple cider vinegar

Cut the eggplant in bites, sprinkle with salt and leave them in a sieve to drain off.

Cut the onion, bell peber and zucchinis in bites. Chop the garlic finely.

Heat the oil in a pan, add garlic and onion and sautรฉ a couple of minutes. Shake the salt off the eggplant and dry a little. Add eggplant, bell peber and zucchini to the pan and fry it until golden, 4-5 minutes. Add the tomato sauce and leave it to simmer until it thickens and the vegetables are done.

Prepare the millet: 1 part millet and 2 part water. Add a little salt. Let it boil for around 10 minutes and let it set 5-10 minutes after.

Prepare the carrots: Cut them in thin slices. Chop 1 garlic finely. Heat a pan with some coconut oil, add the garlic and the carrots and roast undtil golden.

Now taste the ratatouille with salt, pepper and apple cider vinegar, you can also add a little olive oil, to deepen the taste. Add the cooked millet and serve in bowls with the roasted carrots on top.


Enjoy ๐Ÿ™‚




Ratatouille med hirse og ristede gulerรธdder

2 personer:

  • 1 aubergine
  • 2 squash
  • 1 rรธd peberfrugt
  • 1 lรธg
  • 2 fed hvidlรธg
  • 330 g tomatsauce/dรฅsetomater
  • 1ยฝ dl hirse
  • 3 medium gulerรธdder
  • 1 ekstra fed hvidlรธg
  • Kokosolie til stegning
  • Havsalt, friskkvรฆrnet peber og รฆblecidereddike

Skรฆr auberginen i tern, drys med havsalt og kom den i en sigte til afdrypning.

Pil lรธget, hak det samt hvidlรธget fint.ย Skรฆr squash og peberfrugt i tern.

Opvarm olie i en gryde, sautรฉr lรธg og hvidlรธg et par minutter. Ryst saltet af auberginen og dub stykkerne tรธrre. Tilsรฆt squash, peberfrugt og aubergine til gryden og steg det let gyldent 4-5 minutter. Tilsรฆt tomatsaucen/dรฅsetomaterne og lad det smรฅsimre over lav varme til det tykner og grรธntsagerne er mรธre.

Tilbered hirsen: 1 del hirse til 2 dele vand. Tilsรฆt lidt salt og bring i kog. Kog 10 minutter under lรฅg, lad det herefter trรฆkke 5-10 minutter.

Tilbered gulerรธdderne: Skรฆr dem i tynde skiver og hak hvidlรธget fint. Opvarm lidt kokosolie pรฅ en pande og steg dem gyldne heri.

Tilsmag nu retten med salt, friskkvรฆrnet peber og รฆblecidereddike. Du kan ogsรฅ tilsรฆtte lidt olivenolie, dette giver en lidt mere fyldig smag. Tilsรฆt hirsen, og server i dybe tallerkener toppet med de ristede gulerรธdder.


Hav en dejlig dag ๐Ÿ™‚