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This healthy, fast and easy to make cheesy au gratin recipe makes a great lunch or dinner side dish or main course for all ages. Tasted wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1 lb. jicamas, peeled and cubed
1 lb. green beans, halved
1 tbsp. sunflower oil
1 red onion, chopped
1 tsp. fennel seeds, crushed
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 Fontina cheese, grated
METHOD:
Preheat oven to 375 F (190 C). Boil jicamas and green beans together until tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add red 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 green beans. Add red onion, oil, fennel seeds, 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 Fontina cheese. Stir until melted.
Put jicama and green bean 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.
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