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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Delicious vegetable dish! 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 1/2 cups (1/2-inch) sliced carrot |
2 tablespoons water |
1 tablespoon margarine |
3 tablespoons all-purpose flour |
2 cups 2% low-fat milk |
1/2 teaspoon salt-free lemon-pepper herb and spice blend |
1/4 teaspoon salt |
2 tablespoons cornflake crumbs |
2 tablespoons grated parmesan cheese |
Directions:
1. 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.
2. Wash brussels sprouts thoroughly under cold running water, and remove discolored leaves. Cut off stem ends, and cut large sprouts in half; set aside.
3. 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.
4. 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.)
5. 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.
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