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KETO moussaka

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Moussaka was my favourite potato dish (ok, next to baked baby potatoes). Since potatoes as such in tuber form just don't belong in the LCHF/KETO diet, I spent a long time looking for options to replace the layers of potatoes in moussaka. There has been a lot of experimentation - zucchini and squash in all forms, aubergines ... but that's just not it. Then one day, while peeling an above-ground kohlrabi that I wanted to bake for a side dish in the oven, it occurred to me that it actually has a similar texture to potatoes, has no distinct flavour and does not fall apart during cooking or baking. And so this recipe was born.

KETO moussaka with kohlrabi (for 3-4 people):

The recipe is the same as for any classic moussaka, except that here the kohlrabi is cooked until tender before folding in the moussaka. Do not skip the cooking, as the kohlrabi will not soften just by baking, like potatoes (unless you have really young small kohlrabi).

3 large above-ground kohlrabi
500 g minced mixed meat
1 onion
2 cloves of garlic
spices (basil, parsley, oregano, etc.)
2 dcl bone broth
Salt, pepper
1 tbsp Bio Ghee butter Live & love
Grated cheese

Egg sauce

3 eggs
250 ml sweet cream
1 tbsp cheese spread
salt
spices (chives, nutmeg)

METHOD

Peel the above-ground kohlrabi (if the kohlrabi is young and freshly picked, it does not need to be peeled) and grate it into thin leaves. Cook them in salted water until soft (the cooking time depends on the age of the tubers and the thickness of the grated kohlrabi). Drain the cooked kohlrabi well.

Fry the onion in BIO Ghee butter, add the minced meat, garlic and spices and pour over the bone broth. Slowly simmer in a closed pan for about 20 minutes, stirring several times to ensure the meat is nicely tender.

In a greased baking tray, start stacking the layers in the following order: kohlrabi - minced meat - pour a couple of spoonfuls of the egg sauce over - sprinkle with a little grated cheese. Repeat and finish with a layer of kohlrabi. Top with the rest of the egg sauce.

Bake at 200 degrees for at least 40 - 45 minutes, reducing the temperature to 180 degrees at the end. 20 minutes before the end of baking, sprinkle with the remaining grated cheese, to which may be added a whisked egg, pieces of butter and a little sour cream.

My tip: You can also add finely chopped bacon and grated zucchini to the minced mixed meat. If you're avoiding dairy, you can also omit or substitute a little almond milk, add more butter, etc.

The baked moussaka can be frozen and then defrosted slowly and reheated in the oven, in a steam oven or in the microwave. Ideally, the moussaka should be baked in portion containers, as it freezes much more easily and beautifully.

A bowl of lettuce is a perfect accompaniment.

Enjoy!