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    You are in: Home / Recipes / Fall Vegetable Gratin (Low Fat) - 3 Ww Points Recipe
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    Fall Vegetable Gratin (Low Fat) - 3 Ww Points

    Fall Vegetable Gratin (Low Fat) - 3 Ww Points. Photo by Sharon123

    1/1 Photo of Fall Vegetable Gratin (Low Fat) - 3 Ww Points

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    justcallmetoni's Note:

    This is a <i>Cooking Light</i> recipe with some minor modifications based on my personal tastes. You can make the gratin in advance and heat it before serving making it suitable for holidays or special occasions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Trim roots, outer leaves, and tops from the leeks, leaving 6 inches or so of the base. Split each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse thoroughly under cold water, drain. Repeat. Set aside.
    2. 2
      Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut sprouts in half.
    3. 3
      Wash and peel carrots trimming off ends. Cut into 1/4 inch pices making coins or cut on a the diagonal for oblong pieces. Set aside.
    4. 4
      Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; sauté 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.
    5. 5
      While vegetables are cooking warm milk in a small saucepan. Place milk in pitcher. (I find this warming creates a smoother sauce, but you may skip it if you are short on time.) Melt butter in the same saucepan over medium-low heat, stir in flour. It will form more lumps than paste - that's low fat cooking. Add in 1/4 cup of milk and vigorously whisk to blend the flour and remove lumps. Gradually add the remaining milk, stirring each with a wire whisk until well blended. Increase heat to medium, cooking for about 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and Parmesan. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.).
    6. 6
      Preheat oven to 350 degrees. Before baking, sprinkle cornflake crumbs over vegetable mixture. Bake uncovered for 20 minutes or until thoroughly heated.
    7. 7
      If you are cooking a cold gratin, bake 30 minutes covered. Remove cover and bake additional 20 minutes.

    Ratings & Reviews:

    • on August 05, 2009

      45

      Very tasty and I enjoyed for dinner tonight. I must admit, I was out of milk, so used half sour cream and half water to compensate. It turned out nice and creamy. I loved the flavor combintation. Thanks! Made for Newest Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fall Vegetable Gratin (Low Fat) - 3 Ww Points

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 141.8
     
    Calories from Fat 28
    20%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.4 g
    6%
    Cholesterol 5.6 mg
    1%
    Sodium 140.0 mg
    5%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 4.8 g
    19%
    Sugars 9.1 g
    36%
    Protein 7.4 g
    14%

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