We love greek cuisine in our household and moussaka is a personal favorite. However since I changed my diet to lowcarb, we haven’t had much moussaka in a while. But I came up with an idea to remedy that!
Also naming any food something with rainbow, automatically makes children more inclined to try and taste some. 😉
I wanted to make something special for my little niece, but still trying to keep it a little bit lowcar’ier then plain moussaka. And my little girl Dianna loooooves potatoes, so it had to be tasty for her as well.
Carrots, beets, sweet potatoes and sunchokes – Oh my!
Lowcarb version of the greek classic dish Moussaka
- 2 peeled carrots
- 2 peeled beets
- 3-4 peeled sunchokes
- 2 peeled small sweet potatoes
- 1 yellow onion, diced
- Garlic (how much as you like - it's a greek dish!)
- 500 g of organic fed ground beef
- 2 tins of diced tomatoes
- a little vegetable stock until you like the consistency.
- Peel and slice all the root veggies.
- Dice the onion and fry in olive oil, along with garlic.
- Add the ground beef and stir til cooked.
- Add the 2 tins of tomatoes and vegetable stock until you like the consistency of the sauce.
- Place all the vegetable slices in a pan.
- Cover with the beef sauce and cheese.
- Cook for 45-50 min. at 200 degrees.
- Serve with Tzatziki and enjoy!
This is a definte “must make again” – recipe! We all loved it, especially the kids!
I just serve it with a mean garlic-tzatziki, because it’s an easy way to add more garlic to the dish.
When you make food for the whole family, you usually keep the tastes a bit more mild, and this is a way to not compromise the taste of the dish, simply because you are cooking for children too. I love making a small sauce or dip that adds more flavour to a dish!
What is your trick to cooking full-flavoured food while still catering to your kids? Share your thoughts below!