Radicchio Pan with Cheese Sauce

Bring the water to a boil with 2/3 of the grained vegetable soup. Pour the millet into the boiling clear soup. Simmer for 5 minutes on low heat and leave to swell for about 15 minutes when the heat is turned off.

In the meantime, clean and rinse the fennel. Put the fennel greens aside. Quarter the bulbs and cut diagonally into 1/2 cm wide strips. Crush the fennel seeds in a mortar. Chop the onions and garlic. Moderately heat the butter in a large serving pan. Sauté the onions and garlic until translucent. Add the fennel, fenugreek seeds, cider and salt. Cover and cook al dente for 5-8 minutes. In the meantime, rinse the radicchio leaves. Divide 1-2 times lengthwise and cut into 1 cm wide strips. Mix the radicchio with the fennel and steam for 1-2 minutes.

Squeeze the juice of one lemon and fold in the millet with 2 forks. Season the dish with pepper and sprinkle with the plucked fennel greens.

For the cheese sauce, put the milk in a small saucepan with the rest of the grained vegetable soup, the Gruyère, the crumbled cream cheese. Heat, stirring, until the cheese is melted and the sauce is thick. It must not make. Season the sauce with pepper and a little bit of juice of a lemon and bring it to the table with the radicchio.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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