• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Vegetables Au Gratin

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 lg Leeks, (1-1/4 pounds)
  • 1 lb Fresh brussels sprouts
  • Vegetable cooking spray
  • 1 ts Olive oil
  • 3 Cloves garlic, minced
  • 2 1/2 c Sliced carrot, (1/2-inch)
  • 2 tb Water
  • 1 tb Margarine
  • 3 tb All-purpose flour
  • 2 c 2% low-fat milk
  • 1/2 ts Lemon-pepper herb and spice
  • -blend, salt-free
  • 1/4 ts Salt
  • 2 tb Cornflake crumbs
  • 2 tb Grated Parmesan cheese


Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each
leek. Cut each leek in half lengthwise. Cut each half crosswise into
1-inch-thick slices. Rinse under cold water; drain. Set aside.

Wash brussels sprouts thoroughly under cold running water, and remove
discolored leaves. Cut off stem ends, and cut large sprouts in half; set

Coat a large nonstick skillet with cooking spray; add oil. Place over
medium heat until hot. Add leeks and garlic; saute 5 minutes. Add sprouts,
carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into
a 1-1/2-quart casserole coated with cooking spray; set aside.

Melt margarine in a small saucepan over medium-low heat; stir in flour.
Gradually add milk, stirring with a wire whisk until well blended. Increase
heat to medium; cook 6 minutes or until thickened, stirring constantly.
Remove from heat; stir in lemon-pepper blend and salt. Pour sauce over
vegetable mixture. (Cover and chill mixture now, if desired.)

Combine cornflake crumbs and cheese; stir well. Sprinkle over vegetable
mixture. Cover and bake at 350 deg for 30 minutes. Uncover and bake an
additional 20 minutes or until thoroughly heated. Yield: 6 servings
(serving size: 1 cup).

Per serving: 148 Calories; 5g Fat (29% calories from fat); 7g Protein; 21g
Carbohydrate; 7mg Cholesterol; 251mg Sodium

NOTES : Assemble this early on the day of your dinner to save last-minute

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