But­ter­nut and ba­con ‘lasagne’

– An­toinette Span­gen­berg

YOU Winning Recipes - - CONTENTS -


Dur­ing one of their jour­neys An­toinette found a spare but­ter­nut, bought a few onions from vil­lagers and found a packet of ba­con in the freezer. The re­sul­tant “lasagne” was met with frowns at first, but her travel com­pan­ions fin­ished the lot. She’s made it again as a side dish with braaied meat or with other meals.

SERVES 6 Prepa­ra­tion time: 15 min Bak­ing time: 45 min

750 g but­ter­nut, cubed but­ter 1 onion, chopped 250 g diced ba­con 250 g mush­rooms, sliced


60 ml (¼ c) but­ter 125 ml (½ c) cake flour 500 ml (2 c) milk pinch of salt pep­per


gar­lic-and-herb salt sprin­kle to taste 50 g blue cheese or Ched­dar cheese, grated

Pre­heat the oven to 180 °C. Grease an oven­proof dish with but­ter or non­stick spray.

1 Cook the but­ter­nut in salted wa­ter un­til soft. Mash with a po­tato masher or purée in a food pro­ces­sor. Add a knob of but­ter.

2 Heat 10 ml (2 t) but­ter and fry the onion, ba­con and mush­rooms un­til the ba­con is crisp and brown.

3 White sauce Melt the but­ter over medium heat, add the flour and stir con­stantly to form a paste.

4 Slowly add the milk while stir­ring. Lower the heat and sim­mer un­til the white sauce thick­ens. Sea­son to taste with salt and pep­per.

5 To as­sem­ble Spread a layer of but­ter­nut in the pre­pared dish, sprin­kle the gar­lic-and­herb salt over, fol­lowed by a layer of the ba­con mix­ture. 6 Pour a layer of white sauce over and sprin­kle cheese on top. Re­peat the lay­ers, end­ing with a layer of white sauce. Bake for 45 min­utes or un­til golden brown.

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