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.
- 2 large leeks (about 1 1/4 pounds)
- 453.59 g fresh Brussels sprout
- vegetable oil cooking spray
- 4.92 ml olive oil
- 3 garlic cloves, minced
- 591.47 ml sliced carrots, peeled and sliced on the diagonal 1/4 inch thick
- 59.14 ml water
- 14.79 ml light butter
- 44.37 ml all-purpose flour
- 473.18 ml nonfat milk
- 2.46 ml lemon-pepper seasoning (salt free)
- 29.58 ml grated parmesan cheese
- 29.58 ml corn flake crumbs
- 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.
- Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut sprouts in half.
- 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.
- 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.
- 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.).
- Preheat oven to 350 degrees. Before baking, sprinkle cornflake crumbs over vegetable mixture. Bake uncovered for 20 minutes or until thoroughly heated.
- If you are cooking a cold gratin, bake 30 minutes covered. Remove cover and bake additional 20 minutes.
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.