Side Pannel
Vegetables Au Gratin
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
Directions
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
aside.
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
hurrying.
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
aside.
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
hurrying.
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