I love eating millet this way. When finished, the millet does look like mashed, or rather, smashed potatoes. The diced white turnip contributes to this look. You can use other roots, most vegetables, basically. The important thing about this recipe is making sure the (root) vegetable is cooked enough so it will mash easily, otherwise you’ll have little chunks in your mash–which is not necessarily a bad thing. This is an ideal way to use leftover, cooked veggies. You can even omit the vegetable altogether. However you chose to make this, it’s a tasty dish.
1 T vegetable oil or butter
1 c finely chopped onion
1 minced garlic clove
2 c finely chopped turnip, or other root, peeled if necessary
3 cups water or broth
1 cup millet
salt and pepper, to taste
additional oil or butter and/or sour cream, optional
1. Heat oil in a medium saucepan and sauté the onion and garlic for about 5 minutes. Add the diced turnips and stir to combine. Add the water or broth and bring to a gentle boil. Reduce heat, cover, and simmer for about 10 minutes, until the turnip is on its way to becoming tender.
2. Add the millet, increase heat to bring the mixture back to a gentle boil, then reduced heat, cover, and simmer for 30 minutes, until the water is absorbed and the millet and turnip are very, very tender.
3. Remove from heat and, using a potato masher either in the cooking pot or in a bowl into which you’ve transferred the cooked millet mixture, mash away. Add some additional oil or butter, perhaps some sour cream, if you like, to get a creamier consistency. Taste for seasonings, adding more salt and pepper, if you think it’s needed.