VEGGIES AU GRATIN RECIPES

VEGETABLES AU GRATIN RECIPE - FOOD.COM

Vegetables Au Gratin Recipe - Food.com image

This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons margarine
2 tablespoons red onions, minced
2 tablespoons flour
1/4 teaspoon celery salt
1/4 teaspoon oregano
1 cup milk
1/2 cup chicken broth
1 teaspoon lemon juice
1 1/2 cups shredded medium cheddar
2 tablespoons olive oil
1/2 cup dry breadcrumbs
2 tablespoons grated romano cheese
1 tablespoon dried parsley
2 cups baby carrots
2 cups cauliflower florets
1 cup green beans, chopped

Steps:

Steam carrots, cauliflower and green beans until fork tender.
In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
Cook and whisk until thickened and bubbly all over.
Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
Pour vegetables and sauce into deep one quart casserole dish.
In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
Sprinkle bread crumb mixture over the top of vegetables.
Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

Nutrition Facts : Calories 299.9, FatContent 20.4, SaturatedFatContent 8.8, CholesterolContent 37.2, SodiumContent 435.6, CarbohydrateContent 17.9, FiberContent 3, SugarContent 4.2, ProteinContent 12.2

VEGETABLES AU GRATIN RECIPE | MYRECIPES

Vegetables au Gratin Recipe | MyRecipes image

Assemble this early on the day of your dinner to save last-minute hurrying.

Provided by Mary Holloway, C.H.E., and Joyce Lofstrom, C.H.E.

Yield 6 servings (serving size: 1 cup)

Number Of Ingredients 14

Ingredients

2 large leeks (about 1 1/4 pounds)
1 pound fresh brussels sprouts
Vegetable cooking spray
1 teaspoon olive oil
3 cloves garlic, minced
2?½ cups (1/2-inch) sliced carrot
2 tablespoons water
1 tablespoon margarine
3 tablespoons all-purpose flour
2 cups 2% low-fat milk
½ teaspoon salt-free lemon-pepper herb and spice blend
¼ teaspoon salt
2 tablespoons cornflake crumbs
2 tablespoons grated Parmesan cheese

Steps:

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; 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.
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 350º for 30 minutes. Uncover and bake an additional 20 minutes or until thoroughly heated.

Nutrition Facts : Calories 160 calories, CarbohydrateContent 23.3 g, CholesterolContent 8 mg, FatContent 5.3 g, FiberContent 3.7 g, ProteinContent 6.4 g, SaturatedFatContent 1.8 g, SodiumContent 249 mg

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