Beet Moussaka
Recipe by chef Arie Pavlou of Bridgehampton Inn & Restaurant in Bridgehampton, NY
Beet Moussaka
makes 4 servings
- 1 lb beets, boiled until tender and peeled
- 3 oz. sweet butter
- 1 medium onion caramelized in 2 Tablespoons butter
- 8-10 cloves garlic confit, mashed
- ½ cup sweet sherry
- 1 cup stock of your choice, we use duck stock
- 1 tsp dried or 1 Tablespoon fresh marjoram
- 1 cup heavy cream
- 2 medium Yukon Gold potatoes, sliced into ½” discs
- 2 medium eggplant sliced into ½” discs
- 1 qt. béchamel
- ¼ cup grated gruyere cheese