Millet is the perfect nourishing alternative to rice in this traditional Finnish carrot casserole. You can prepare this dish the day before serving and have a warming gently spiced casserole at the Christmas table.


1,5 dl Foodin millet 

2,5 dl water 

2 dl Foodin coconut milk 

1/2 tsp salt 

1000 g carrots (about 800 g peeled) 

1,5 tsp Foodin ginger 

1,5 tsp Foodin Ceylon cinnamon 

¼ tsp white pepper 

¼ tsp black pepper  

1 tsp salt 

About 1 dl Foodin coconut milk  


About 80 g vegan butter 

Fresh herbs such as thyme 


Preheat the oven to 150 C. 

Rinse the millet and cook it in water and coconut milk for about 20 minutes or until it is soft, but not porridge like. 

Peel and chop the carrots into small pieces. Cook them for 40 minutes or until they’ve softened. 

Blend the carrots with an immersion blender. Add the cooked millet, ginger, Ceylon cinnamon, peppers, salt and the rest of the Foodin coconut milk (from a 330 ml package). 

Spread the mixture in a baking dish and add dollops of vegan butter on top. Cook in the oven for 50-60 minutes or until the casserole looks roasted. 

Add fresh herbs before serving. 

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