How to make
For this carrot, potato and pea moussaka, dice the carrots. Put them in a pot and pour 1/2 cup of olive oil, cover the pot and stew for 5-6 minutes.
Add the diced potatoes and peas to the stewed carrots.
Season with a pinch of black pepper, finely chopped parsley and mix the vegetables well.
Pour them into a baking pan. Mix the tomato puree with a cup of warm water. Pour the mixture over the vegetables.
The liquid should cover them. Bake the moussaka, until it remains in fat.
In a saucepan, melt the butter to make the moussaka topping.
Add the flour and fry briefly. Pour the milk and stir, until the mixture thickens.
Remove the pan from the heat and add the egg yolks, by stirring constantly.
Pour the topping over the vegetable moussaka and finish baking, until it has nicely browned.
Enjoy!
