Fall Vegetable Gratin (low Fat) - 3 Ww Points

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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
• 1 tablespoon light butter
• 3 tablespoons all-purpose flour
• 2 cups nonfat milk
• 1/2 teaspoon lemon-pepper seasoning (salt free)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons corn flake crumbs

Recipe

• 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 wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. cut off root ends, and cut sprouts in half.
• 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 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 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 preheat oven to 350 degrees. before baking, sprinkle cornflake crumbs over vegetable mixture. bake uncovered for 20 minutes or until thoroughly heated.
• 7 if you are cooking a cold gratin, bake 30 minutes covered. remove cover and bake additional 20 minutes.