Moussaka Bechamel
Thomas
Add cup of milk, 1/4 cup flour, and 1 1/2 egg yolks
People: 1
0 min

Ingredients

4
Bay Leaf
2 tbsp
Butter
60 grams
Goat Cheese
4 tsp
Lemon Zest
100 ml
Milk
3 tsp
Nutmeg
60 grams
Pecorino Romano

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Prep

  1. Grate or slice your goat cheese and pecorino romano.

Heating Steps

  1. Add your vegetable stock to the pot and simmer until all vegetables are tender. Add salt and pepper to taste.
  2. Remove bay leaf from your dish.
  3. Add milk and mix.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Goat Cheese, Lemon Zest, Pecorino Romano, Bay Leaf and Nutmeg on top.