So easy and so delicious!
I served it with homemade croutons–from my no knead fig & fennel bread. The BH&G recipe called for grilled cheese croutons.
2 tablespoons butter
1 medium onion chopped
1 pound carrots peeled and chopped (about 3 cups)
1/2 cup millet
2 1/2 cups reduced-sodium chicken or vegetable stock or broth(I used my homemade)
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup creme fraiche or sour cream(I used sour cream)
1 recipe Grilled cheese croutons (optional)
3 green onions sliced
2 tablespoons chopped fresh dillweed
In 3-4 quart pot, melt butter. Add onion, cook for 10 minutes, or until tender. Add the carrots, millet, stock and salt. Bring to boil, reduce heat to low. Cover, and cook for 35 minutes, or until carrots and millet are very tender. Cool slightly. Transfer carrot and millet mixture to food processor. Cover and process until completely smooth, scraping down sides. Add milk and sour cream. Process until completely smooth. Return to pot, and heat gently. Add additional milk to achieve desired texture.
Source: Better Homes and Gardens.