|
Serves 4
INGREDIENTS:
1 lb. jicamas, peeled and cubed
1 lb. crookneck squash, peeled, deseeded and diced
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. chervil, chopped
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Jarlsberg cheese, grated
METHOD:
Preheat oven to 375 F (190 C). Boil jicamas and crookneck squash together until tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain jicamas and squash. Add onion, oil, chervil, salt, black pepper and cream. Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Jarlsberg cheese. Stir until melted.
Put jicama and squash mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve hot as a great accompaniment to chicken, steak or bacon.
| 
