| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | lg | Leeks, (1-1/4 pounds) |
| 1 | lb | Fresh brussels sprouts |
| Vegetable cooking spray | ||
| 1 | ts | Olive oil |
| 3 | Cloves garlic, minced | |
| 2 1/2 | c | Sliced carrot, (1/2-inch) |
| 2 | tb | Water |
| 1 | tb | Margarine |
| 3 | tb | All-purpose flour |
| 2 | c | 2% low-fat milk |
| 1/2 | ts | Lemon-pepper herb and spice blend, salt-free |
| 1/4 | ts | Salt |
| 2 | tb | Cornflake crumbs |
| 2 | tb | Grated Parmesan cheese |
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 350 deg for 30 minutes. Uncover and bake an additional 20 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1 cup). Per serving: 148 Calories; 5g Fat (29% calories from fat); 7g Protein; 21g Carbohydrate; 7mg Cholesterol; 251mg Sodium NOTES : Assemble this early on the day of your dinner to save last-minute hurrying. Recipe by: Cooking Light, Nov/Dec 1993, page 143 Posted to MC-Recipe Digest V1 #395 by [email protected] on Jan 28, 1997.
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