Scalloped CSA Veggies

April 29, 2007

Scalloped CSA Veggies

Mary Leuchtenberger, Tucson CSA

Sometimes, at the end of a busy week with little time for cooking, looking in the fridge on Sunday can make you wonder how to use up assorted vegetables before Monday’s share arrives. Here’s a simple recipe that can be adapted for almost anything.

Very thinly slice assorted root vegetables, greens, and a few cloves of garlic. Layer in thin rows in a dutch oven or covered roaster. Every few layers sprinkle a layer of cheese. Salt and pepper if desired.

When pot is full, make a simple white sauce by melting 2 tablespoons butter and whisking in 2 tablespoons flour. Slowly add 1 cup of milk and heat on low to thicken (for a large pot of vegetables, double or triple this amount).

Pour sauce over vegetables, cover, and bake at 350 for about 1 hour.

What I used this week: 2 potatoes, 1 sweet potato, a radish share, 1/2 a carrot share, onions, a small cabbage, and 1/2 a swiss chard share, with 2 and 1/2 cups white sauceand shredded swiss cheese.

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