Sassy Moussaka With Cauliflower Parsnip Puree

Name: Sassy Moussaka With Cauliflower Parsnip Puree
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

27 ingredients

7 steps

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

Directions

1

Roast chopped cauliflower and parsnips in oven at 400 degrees until they are tender and slightly browned. Remove and let cool.
2

Puree cauliflower, parsnips, mozzarella, milk and salt until smooth and creamy in blender. Add additional milk a little at a time, if needed, to create a creamy texture that is not runny or lumpy. Set this aside and cover--reheat when you are ready to assemble the dish.
3

Melt butter in a skillet. Sprinkle panko over the butter and toast it until golden brown. Remove from heat and after it cools, toss with lemon zest, pine nuts, 1 tsp nutmeg and 1 tbsp parsley. Set aside.
4

Toss cubed eggplant with 2 tbsp olive oil and roast in 400 degree oven until golden brown and tender.
5

In another pan saute onions in 1 tbsp olive oil until translucent. Add ground beef, cinnamon, 1 tsp nutmeg, cloves, and garlic. Cook until beef is cooked through and browned.
6

Add soy sauce, wine, beef broth, vegetable bullion, crushed tomatoes, tomato paste and simmer. Add remaining parsley just before serving.
7

To assemble: Scoop apx 1 cup beef mixture into a bowl. Sprinkle with roasted eggplant. Top with a large scoop of warmed cauliflower parsnip puree. Sprinkle with panko mixture.