Vegetables Au Gratin

Recipe Ingredients

2		Leeks - (1-1/4 pounds) (large)
1 lb	454g / 16oz	Fresh brussels sprouts
		Vegetable cooking spray
1 teaspoon	5ml	Olive oil
3		Garlic - minced
2 1/2 cups	275g / 9.7oz	Sliced carrot - (1/2-inch)
2 tablespoons	30ml	Water
1 tablespoon	15ml	Margarine
3 tablespoons	45ml	All-purpose flour
2 cups	474ml	2% low-fat milk
1/2 teaspoon	2.5ml	Lemon-pepper herb and spice blend - salt-free
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Cornflake crumbs
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

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 350F for 30 minutes. Uncover and bake an additional 20 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1 cup).

Source:
Cooking Light, Nov/Dec 1993, page 143

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