Corba od prosa (Millet chowder)

Sastojci: 60 g prosa, ½ korena paškanata, 50 g korena celera, 1 manja glavica crnog luka, 1 velika sargarepa ili 2 manje, 1 kasika maslinovog ulja, ½ kašičice belog luka u granulama, sremuš (zeleni deo) list peršuna (sitno seckanog).

Priprema:

1. Potopiti proso u vodi na 8 sati. Isprati u nekoliko voda. Ocediti.

2. Oljustiti povrce. Koren paškanata i koren celera iseci na vece komade. Šargarepu iseci na kolutove. Sremus oprati I iseckati.

3. Sipati maslinovo ulje, pa blago poržiti celu glavicu luka.

Dodati šargarepu, koren paškanata i koren celera.

4. Naliti vodom, da ogrezne i kuvati polu-poklopljeno, na srednjoj temperaturii (4), oko 30 minuta.

5. Kad prokljuca dodati proso. Dodavati vodu po potrebi.

6. Izvaditi celi luk. Proso, zajedno sa korenom celera i korenom paškanata staviti u blender, pa sve samleti, u finu i kompaktnu kašu.

7. Vratiti sve u šerpu, dodati šargarepu i količinu vode koja je potrebna da se corba razredi do željene gustine. 

8. Dodati mrvljeni sremuš i sitno seckani list peršuna I beli luk u granulama. Sve lagano prokuvati još nekoliko minuta, oko 5.

Ingredients: 60 g of millet, ½ root of parsnip, 50 g of celery root, 1 small onion, 1 large carrot or 2 smaller, 1 tablespoon of olive oil, ½ teaspoon of granulated garlic, wild garlic (green part), parsley leaf (finely chopped).

Preparation:

1. Soak millet in water for 8 hours. Rinse in several waters. Drain.

2. Peel the vegetables. Cut the parsnip root and celery root into large pieces. Cut the carrot into rings. Wash wild onion and cut.

3. Pour olive oil, then lightly fry the whole onion head.

Add carrot, parsnip root and celery root.

4. Pour water to cover and cook half-covered at medium temperature (4) for about 30 minutes.

5. When it boils, add millet. Add water as necessary.

4. Take out the whole onion. Put millet, together with celery root and parsnip root in a blender, then blend everything into a fine and compact mixture.

6. Put everything back in the pot, add the carrot and the amount of water needed to thicken the chowder to the desired thickness.

7. Add wild onion leaves and finely chopped parsley leaves and granulated garlic. Boil everything for a few more minutes, about 5.