Grøntsagsmoussaka

Name: Grøntsagsmoussaka
Yield: 4
Ingredients: Nutmeg, freshly grated; Olive oil; Pepper; Salt; 0.5 Celeriac; 0.5 tsp Oregano, dried; 0.5 tsp Rosemary, dried; 1 tbsp Wheat flour; 1 Parsley root; 1 Leek; 1 tbsp Butter; 2 Eggplant; 2 Carrots; 2 can Chopped tomatoes, canned; 2 clove Garlic; 2 Onion; 4 dl Milk

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Grøntsagsmoussaka

		Nutmeg, freshly grated
		Olive oil
		Pepper
		Salt
0.5		Celeriac
0.5	tsp	Oregano, dried
0.5	tsp	Rosemary, dried
1	tbsp	Wheat flour
1		Parsley root
1		Leek
1	tbsp	Butter
2		Eggplant
2		Carrots
2	can	Chopped tomatoes, canned
2	clove	Garlic
2		Onion
4	dl	Milk

Instructions for Grøntsagsmoussaka

To prepare the Grøntsagsmoussaka recipe, please follow these instructions:

Cut the aubergines into slices and sprinkle them with salt and let them stand for 10 min. Dup in paper towel, brush with oil and fry them on both sides in the oven at 250 degrees C alm. oven about 20 minutes until lightly golden.

Vegetable sauces: Chop all the vegetables coarsely in food processor and pour them in a saucepan with 2 tablespoons oil. Sauté for almost all moisture has evaporated. Add the chopped tomato and spices and let the sauce Cook for approx. 10 min. to the Taste.

Bechamel: melt the butter in a saucepan, stir the flour in and back up with milk. Bechamel sauce to taste with salt, pepper and nutmeg.

Put the eggplants in layers with grøntsagssaucen. The last layer should be Aubergine. Pour over bechamelsauchen.

Behind the moussakaen in the oven at 200 degrees c. alm oven for about 20 minutes, until it is golden brown.

Serve it with a salad.

Grøntsagsmoussaka

Ingredients for Grøntsagsmoussaka

Instructions for Grøntsagsmoussaka

Recipe categories