Jicama and Crookneck Squash Au Gratin
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INGREDIENTS 1 pound jicamas, peeled and cubed
1 pound crookneck squash, peeled, seeded and diced
1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon chervil, chopped
1 teaspoon salt
1 teaspoon black pepper
1/3 cup half-and-half
1 tablespoon butter
2 tablespoons all-purpose flour, sifted
1 teaspoon salt
1 teaspoon black pepper
1 cup milk
1-1/2 cups Jarlsberg cheese, gratedPreheat oven to 375 degrees. Boil crookneck and jicama 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 thin 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 the cheese sauce over and bake for 20 minutes, or until golden. Serve hot as a great accompaniment to chicken, steak, or bacon.
Makes 4 servings