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Green Vegetable Moussaka




Source of Recipe


Western Star E-meals Issue 96


List of Ingredients




60g Western Star Butter
80g Plain Flour
3 Cups Milk
40g Parmesan
2 Eggs
Pinch of ground nutmeg
Pinch of ground cinnamon

2 Tbsp Olive Oil
1 Onion, finely diced
1 Garlic clove, crushed
3 Stalks of Celery cut into 3cm pieces
2 Zucchini, cut into 1cm thick diagonal slices
200g Green Beans
450g Peas (use 400g frozen if necessary)
800g Broad Beans, podded, blanches and peeled (use 600g of tinned if necessary)
100g Baby Spinach Leaves, washed and coarsely shredded
65g Long-Grain Rice, cooked until tender, then drained




Recipe



Preheat the oven to 190C.

To make the sauce, melt the butter over medium heat in a saucepan, add the flour and stir mixture until it is grainy, then add the milk, stirring continuously until mixture boils and thickens. Stir for another 3 minutes, then add the cheese and eggs and whisk until smooth. Do not boil. Remove from the heat, add the spices and leave.

Meanwhile, heat the olive oil in a large, heavy-based saucepan over medium heat, add the onion and garlic and stir for 5 minutes until onion is soft. Add the celery, zucchini, and green beans and stir to coat, then cook, covered for 12-15 minutes stirring occasionally.

Add the peas, broad beans and spinach and stir until spinach is wilted. Stir in the rice until combined, then put the mixture into an 8-cup capacity ovenproof dish.

Spoon sauce over and place in the oven for 35 minutes or until golden. Stand for 5 minutes before serving.