Allotment dinner – a new take on veg and white sauce

Posted by petra08 on October 1, 2012 · 5 Comments 

Allotments have a real community feeling. There is always someone to talk to, exchange thoughts on the weather (and the impact this has on the growing of the veg), best practice to get rid of the, honestly, disgusting slugs and of course how best eat the produce!

After a rocky start there is now quite a lot of produce and it is lovely to go there and pick some for dinner. Today we got some beetroot, a butternut squash and a few runner beans.

We also picked a delicious looking kholrabi. As we had just picked it out neighbour came by and said “oh that is lovely boiled with white sauce”, smiled and went on her way.

Her comment made me think and I decided to do a take on the boiled kholrabi and white sauce for dinner, simply named Allotment veg dinner.

Allotment veg dinner

• 4 dl milk
• 3 tsb corn flower
• Grated Coolea
• Grated nutmeg
• Salt & white pepper
• Butternut squash, peeled and cut in to chunks
• 1 beetroot, peeled and sliced (thinner slices than the butternut chunks as it takes longer to cook)
• 1 kholrabi, peeled and sliced raw
• 1 beetroot, peeled and grated raw
• 1 piece of ginger, grated
• 1/2 lemon, juice
• Parsley, chopped to sprinkle over

Marinade for the butternut and beetroot

• Oil
• Lemon thyme
• Salt
• Pepper
• Paprika powder
• 2 crushed garlic cloves

Put oven on 175C. Mix the marinade and place 1/2 in a plastic bag (easier to make sure it is all coated with less marinade) and add the butternut squash. Place on  a baking tray and do the same with the beetroot and place on the other half of the baking tray, roast until done 25-30 minutes. If you mix the butternut and the beet, the beet will color the butternut squash.

Mix the grated beetroot, ginger and juice of the lemon.

Whilst it is cooking make the sauce, heat the milk, dissolve the corn flower in a little water and add to thicken. Once thickened add the salt, white pepper and when the taste is right add the cheese and grated nutmeg.

Once the veg are roasted plate up and serve. It was a meal filled with texture and flavour served straight from the allotment, it can’t get any fresher and more organic than this.

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Filed under Allotment/Veg, Beetroot, Butternut Squash, Cheese, Coolea, Garlic, Herbs, Kholrabi, Recipe, Vegetarian · Tagged with nutmeg, raw grated beetroot, roast beetroot, Roast butternut squash