Mousakka with Cavolo Nero, Kumara and Cauliflower Bechamel
This week our Petite Produce Box is overflowing with vitality; we have packed in a little extra love in the Vitamin C department to combat the dreaded cold that is making its unwelcome way into so many homes this Winter!
As always, lots of options, but I’m going for maximum comfort, convenience and an opportunity to slip in as many vegetables as possible!
‘Moussaka’ with cavolo nero, kumara and cauliflower 'bechamel'
So ‘technically’ speaking this may not be the most traditional of moussakas, but it is definitely a tasty and nutritious variation!
- Olive oil
- 1 onion, peeled and finely diced
- 3 cloves garlic, peeled and crushed
- 500 g of Harringtons Beef Mince
- 2 cans of Ceres Organic Tomatoes (chopped)
- 3 carrots, grated
- 2 Kumara cut into fine-medium discs..about 5mm
- Te Manaia organic Cavolo Nero
- 1 Zoes Garden cauliflower
- ½ cup of vegetable stock
- ½ cup of milk
- 3 cloves of garlic, peeled and crushed
- 25 g of butter
- salt and pepper to season
- 150 g Parmesan cheese, grated
Preheat the oven to 190ºC.Place 1 tablespoon of olive oil in a large pan on medium-high heat; add the onion and sauté until tender, then the garlic and sauté for another minute. Add the mince and stir to brown all over. Add the tomatoes and the carrots and turn the heat down to medium-low for about an hour.
- Meanwhile, brush the kumara with a a little oil and bake in the oven for about 7-10 minutes or until they are soft and start to brown. Remove and set aside and turn the oven down to 180 deg
- Sauté or steam the cavolo nero and set aside
- To make the béchamel, cut the cauli into small florets and cook in a large pot of boiling water until tender. Remove the cauli and add to a blender with the milk and the stock and blend until smooth.
- Lightly sauté the garlic and butter and add the cauliflower and heat through for a minute or two
- In a lasagne dish, layer the ingredients starting with the mince, then a sprinkle of parmesan, then some kumara, cavolo nero and cauli béchamel and continue until you have reached the top! Bake in the oven for about 30 minutes until the parmesan has melted and browned.
Serve with a fresh cos lettuce and avocado salad or some wilted Winter Greens.
(If you love cauliflower so much that you are not willing to sacrifice it for a sauce then how about a cauliflower and broccolini gratin or a roasted cauliflower, sautéed cavolo nero, roasted tomato and feta stuffed kumara?)