Sassy Moussaka with Cauliflower Parsnip Puree
Details
- Servings:   10
- Diet:   High-Fiber
- Meal:   lunch, dinner
- Dish:   main course
Cuisine
- mediterranean
Ingredients
- Cauliflower Parsnip Puree
- 1 medium head cauliflower chopped coarsely
- 1 cup small parsnips chopped unpeeled
- 1 cup whole milk
- 4 ounces mozzarella
- salt to taste
- Moussaka
- 1 cup panko
- 2 tbsp butter
- zest of one lemon (with microplane)
- 2 tablespoons pine nuts roasted
- 1/2 cup Italian parsley finely chopped
- 3 tablespoons olive oil
- 2 cups chopped yellow onion
- 2 pounds ground beef or bison
- 6 cloves minced garlic
- 4 teaspoons ground vietnamese cinnamon
- 2 teaspoons freshly grated nutmeg
- 1 teaspoon ground cloves
- 1 tablespoon soy sauce
- 1/2 cup red wine
- 1 cup beef broth
- 1/3 cup tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon vegetable bullion
- 26 ounces crushed fire roasted tomatoes
- 3 medium eggplant cubed 1 inch pieces
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