Start with a soffritto made of carrots, onion and green stalk celery as the foundation. A traditional flavour base, on which you can easily build any type of stew. So … the four main ingredients in this recipe are carrots, celery stalks, millets and butter beans.

Use enough olive oil to generously cover the bottom of the pot – that´s around 4 spoons. Heat it up on low heat and add 1 teaspoon of dried rosemary to fuse the warm oil with the aroma of the herbs.

Then use the same amount of each – carrots, onion and green celery. All the vegetables should be cut into small cubes of the same size. Which are 2 average yellow onions, 3 tiny or 1 big carrot and 3 to 4 green celery stems. Sauté these veggie cubes for the soffritto in the pot for at least 10 minutes or until translucent, but not browned.

Finish by adding miminum one liter of hot water from a kettle and tossing in 1 halfcup of small golden yellow millets. Bring it to a boil and turn off the heat. One can of big white butter beans weighs about 250 g after being rinsed and does add a neat sweetness to the stew. Use the celery leaves to enhance the flavour of the soup and add a splash of green color. Cover the pot with a lid and let the millet soak and become tender for at least 20 minutes. Or you just do it my way: forget about the stew and let it sit on the stove until it’s time to eat.


half a cup | halbe Tasse = 100 ml
spoon | Löffel = 15 ml
teaspoon | Teelöffel = 5 ml
minispoon | Minilöffelchen = 1 ml