1/1 Photo of Fall Vegetable Gratin (Low Fat) - 3 Ww Points
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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- 2 large leeks (about 1 1/4 pounds)
- 1 lb fresh Brussels sprout
- vegetable oil cooking spray
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 2 1/2 cups sliced carrots, peeled and sliced on the diagonal 1/4 inch thick
- 1/4 cup water
- 1Trim 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.
- 2Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut sprouts in half.
- 3Wash 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.
- 4Coat 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.
- 5While 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.).
- 6Preheat oven to 350 degrees. Before baking, sprinkle cornflake crumbs over vegetable mixture. Bake uncovered for 20 minutes or until thoroughly heated.
- 7If you are cooking a cold gratin, bake 30 minutes covered. Remove cover and bake additional 20 minutes.
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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
- Total Fat 3.1 g
- Saturated Fat 1.4 g
- Cholesterol 5.6 mg
- Sodium 140.0 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 4.8 g
- Sugars 9.1 g
- Protein 7.4 g