Sunchoke Moussaka

Foodstuff 1 Minute

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Sunchokes are a recent discovery for me, and as a true child of the Balkans, I had to immediately try them in a moussaka – a casserole with ground meat, potatoes, onions, and a some eggs and cheese on top. The Greeks make moussaka predominantly with eggplant and a Bechamel topping, but I have had versions with zucchini, cauliflower, etc. And I myself have Americanized the standard potato version with sweet potatoes. This here specimen has chopped and pre-sauteed sunchokes (maybe that step wasn’t necessary), some mild Italian sausage, rosemary and garlic, chopped onions, chopped parsley, and chopped tomatoes + tomato paste. And this mixture spent about a total of 40 minutes in the oven at 385 degrees F, covered in foil. After that I uncovered it, topped with two eggs and half a cup of heavy cream, three tablespoons of parmesan cheese, and broiled it.

Bulgarians usually eat it with a dollop of yogurt on top.

I am sorry I am not more specific with the ingredients and quantities, but I am sharing here just to communicate the idea of using sunchokes, and I didn’t focus on documenting the process of preparation too much.

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