Mashed Jicama and Crookneck Squash |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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All the neighbors call my DD to have her tend their garden while they are on vacation. Last night she brought home crookneck squash while tending the 3rd garden. I went on the net to for recipes and found this one from Healthy recipes for kids . These are like cheesy mashed potatoes. Ingredients:
1 lb jicama, peeled and cubed |
1 lb crookneck yellow squash, peeled, seeds removed, and diced |
1 tablespoon sunflower oil |
1 onion, chopped |
1 teaspoon chervil, chopped |
1 teaspoon salt |
1 teaspoon black pepper |
1/3 cup half-and-half cream |
1 tablespoon butter |
2 tablespoons all-purpose flour, sifted |
1 cup milk |
1 1/2 cups jarlsberg cheese, grated |
Directions:
1. Preheat oven to 375 degrees.
2. Boil jicamas and crookneck squash until tender, about 15 minutes.
3. Heat the sunflower oil in a pan.
4. Saute onion for 3 minutes until soft and set aside.
5. In a second pan, melt butter.
6. Add enough flour to make a thick paste.
7. Add enough milk, slowly, to make a smooth, runny sauce.
8. Add salt and pepper.
9. Set aside.
10. Drain jicamas and squash and place in a large bowl.
11. Add onion, oil, chervil, and cream to the jicamas and squash.
12. Add salt and pepper to taste.
13. Mash well until smooth. Set aside.
14. Heat sauce on medium heat until thickened, stirring constantly.
15. Remove from heat and stir in Jarlsberg cheese, which will melt.
16. Spray a casserole dish with cooking spray (or grease).
17. Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
18. Bake for 20 minutes at 275 degrees.
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