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Celery Root Moussaka

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This Celery Root Moussaka recipe is a comforting Mediterranean-inspired casserole that replaces traditional eggplant or potatoes with tender roasted celery root. Layered with savory spiced meat sauce and topped with creamy golden béchamel, this lower-carb moussaka is rich, flavorful, and perfect for cozy family dinners or make-ahead meals.

Ingredients

For the Celery Root Layer:

  • 2 large celery roots, peeled and sliced into thin rounds

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

For the Meat Sauce:

  • 1 pound ground beef or lamb

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup crushed tomatoes

  • 2 tablespoons tomato paste

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

For the Béchamel Sauce:

  • 4 tablespoons butter

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup grated Parmesan cheese

  • 1 egg, lightly beaten

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.

  2. Arrange sliced celery root on a baking sheet. Brush with olive oil and sprinkle with salt. Roast for 20–25 minutes until slightly tender. Set aside.

  3. In a skillet over medium heat, cook chopped onion until softened. Add garlic and cook briefly.

  4. Add ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.

  5. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 10–15 minutes until thickened.

Prepare the Béchamel:

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes.

  2. Gradually whisk in milk until smooth and thickened.

  3. Stir in nutmeg and Parmesan cheese. Remove from heat and cool slightly before whisking in beaten egg.

  4. Reduce oven temperature to 375°F (190°C).

  5. Layer half of the roasted celery root in the baking dish. Spread meat sauce evenly over it. Top with remaining celery root slices.

  6. Pour béchamel over the layers and smooth the top.

  7. Bake for 35–40 minutes until golden brown and set.

  8. Rest for 15–20 minutes before slicing and serving.

Notes

Roasting celery root first ensures tender layers without excess moisture.Keep sliced celery root in lemon water if prepping ahead to prevent browning.Let béchamel cool slightly before adding egg to avoid curdling.Resting before serving helps the layers firm up for clean slices.Flavor deepens beautifully the next day.

Find it online: https://cookibly.com/celery-root-moussaka/