Yammy n_n Scalloped Root Vegetables with Ham and Crispy Fried Onions
Ingredients:
1 large parsnip
About 1 lb of your leftover Smithfield Ham cut into small pieces
4 tbs butter
4 tbs all purpose flour
2 cups whole milk
8 oz extra sharp cheddar cheese, shredded
1 large red potato
1 large sweet potato
4 oz cream cheese, room temperature
4 cloves of garlic, minced
1 medium onion (I used red) sliced thin
1 cup flour
1 large golden beet
1/2 cup shredded American cheese (I asked my deli to slice a chunk of it off for me, so I can shred it at home)
oil for deep frying
Preparation:
Wash, peel and slice all of your root vegetables.
I sliced mine to be about 1/4 inch thick.
Arrange in the bottom of a large baking dish with leftover ham. Set aside
In a medium sauce pan, melt butter with your garlic over medium heat, whisk in 4 tbs of flour and form a paste.
Quickly whisk in 2 cups of milk until smooth. Heat until it comes to a low boil.
Fold in shredded cheeses and cream cheese, mix until smooth. Salt and pepper cheese sauce to taste. Pour over the top of your casserole.
To prepare onions, toss thin slices in flour and evenly coat. Fry one small handful at a time until crisp. Remove from oil and set onions on paper towels to drain off an access oil. Lightly salt.
Top casserole with onions and bake for about 35 minutes or until vegetable slices are fork tender.
Ingredients:
1 large parsnip
About 1 lb of your leftover Smithfield Ham cut into small pieces
4 tbs butter
4 tbs all purpose flour
2 cups whole milk
8 oz extra sharp cheddar cheese, shredded
1 large red potato
1 large sweet potato
4 oz cream cheese, room temperature
4 cloves of garlic, minced
1 medium onion (I used red) sliced thin
1 cup flour
1 large golden beet
1/2 cup shredded American cheese (I asked my deli to slice a chunk of it off for me, so I can shred it at home)
oil for deep frying
Preparation:
Wash, peel and slice all of your root vegetables.
I sliced mine to be about 1/4 inch thick.
Arrange in the bottom of a large baking dish with leftover ham. Set aside
In a medium sauce pan, melt butter with your garlic over medium heat, whisk in 4 tbs of flour and form a paste.
Quickly whisk in 2 cups of milk until smooth. Heat until it comes to a low boil.
Fold in shredded cheeses and cream cheese, mix until smooth. Salt and pepper cheese sauce to taste. Pour over the top of your casserole.
To prepare onions, toss thin slices in flour and evenly coat. Fry one small handful at a time until crisp. Remove from oil and set onions on paper towels to drain off an access oil. Lightly salt.
Top casserole with onions and bake for about 35 minutes or until vegetable slices are fork tender.
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