Češpov gnocchi

Potato Moussaka with Vegeta

Here we were a couple of days ago it seemed. We have sprouts, which we spent on pizzochere , we have carrots, potatoes, eggs and cream. Dejva throw it all in a baking dish and see what you receive. The result? Some kind of Moussaka.

Moussaka is original from malancan and minced meat, preferably lamb (butcher show me that I will thrash lamb), tomato and Béchamel Sauce.

Here the bešamelu escape me terribly, because Moussaka have an address somewhere in the circle around Greece, namely the Balkans, Turkey, Armenia, ... How could the béchamel was present in the Greek traditional dishes, but if by itself the foundation of French cuisine and named after Louis de Béchameilu ?

And leave it as it does not matter. What do the potatoes and kale with moussaka? Nothing. As a pizza burek with burekom. But why limit and so the typical Moussaka in our school canteens potato with meat (pork beef 50-50).

Any of the ingredients can change by any means, except with pasta sheets, because then you get the lasagna pasta or other shapes, because then you get pasticcio. At the end of all zaliješ bešamelom or any combination of sour and sweet cream and eggs. I am tamalo flooding with sweet cream and four eggs. Zmiksano.

Details:

• 1kg sprouts
• 1kg of potatoes
• 250g carrots
• Thyme
• sage
• 2.5dcl cream
• 4 eggs
• 200g cheese (like Tolmin)

Narežeš potatoes thinly as possible. You can also ribežnom. Kale narežeš the finger wipes 2 x 2 finger and pokuhaš in pairs or otherwise to fall together. Narežeš carrots into slices.

Premažeš pan and bring it to explain a layer of potatoes, then turn sprouts, carrots and potatoes, so that the potatoes on top.

Zmiksaš cream and eggs, Solis, popraš, add chopped sage and thyme and blend preliješ moussaka.

Potreseš with grated cheese and pečeš at 175 degrees for one hour. If desired, even with Parmesan potreseš or parsley.