Mashed Jicama And Crookneck Squash - cooking recipe

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
Sauce
1 tablespoon butter
2 tablespoons all-purpose flour, sifted
1 cup milk
1 1/2 cups jarlsberg cheese, grated

Preparation

Preheat oven to 375 degrees.
Boil jicamas and crookneck squash until tender, about 15 minutes.
Heat the sunflower oil in a pan.
Saute onion for 3 minutes until soft and set aside.
In a second pan, melt butter.
Add enough flour to make a thick paste.
Add enough milk, slowly, to make a smooth, runny sauce.
Add salt and pepper.
Set aside.
Drain jicamas and squash and place in a large bowl.
Add onion, oil, chervil, and cream to the jicamas and squash.
Add salt and pepper to taste.
Mash well until smooth. Set aside.
Heat sauce on medium heat until thickened, stirring constantly.
Remove from heat and stir in Jarlsberg cheese, which will melt.
Spray a casserole dish with cooking spray (or grease).
Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
Bake for 20 minutes at 275 degrees.