BEET and BUTTERNUT BECHAMEL
Beet and Butternut Bechamel, fireside.
1 bunch of kale, washed & torn
1 small butternut squash, sliced thinly
3 small beets, sliced thinly
2 tbs water
Layer the above into a baking dish, put in oven at 365 for 20 minutes while you make your Bechamel.
2 tbsp butter
2 tbsp flour
1 ¼ cup milk
Dash of salt
Dash of nutmeg
Freshly ground pepper -
On stovetop in medium pan - melt the butter, stir in the flour until it pebbles. Bring milk to a gentle boil. Fold milk in to medium saucepan with pebbled butter and flour. Stir vigorously, making certain there are no lumps. Add in the salt, nutmeg and pepper. Let slightly boil for 2-3 minutes. Remove from heat.
Pour bechamel over the layered beets and butternut. Bake at 365 for an additional 15 minutes. Pair it with any one of our soups for a complete meal.
This can be made vegan, using coconut cream and coconut milk instead.
Also in Gina’s Fresh Picked Recipes