Carrot-Millet Frying Pan with Parsley Sauce

Dice carrots and onions, rinse millet with hot water.

Heat oil, sauté vegetables in it. Add millet, pour clear soup, season with salt, bring to boil and swell for 20 to 25 minutes.

For the sauce, bring clear soup and whipping cream to a boil, stir in cornstarch, let simmer and fold in chopped parsley. Season with salt, nutmeg and juice of one lemon.

Sprinkle carrot-millet frying pan with cress and offer sauce separately.

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