Yield: 6 Servings
|2 larges||Leeks, (1-1/4 pounds)|
|1 pounds||Fresh brussels sprouts|
|\N \N||Vegetable cooking spray|
|1 teaspoon||Olive oil|
|3 \N||Cloves garlic, minced|
|2½ cup||Sliced carrot, (1/2-inch)|
|3 tablespoons||All-purpose flour|
|2 cups||2% low-fat milk|
|½ teaspoon||Lemon-pepper herb and spice blend, salt-free|
|2 tablespoons||Cornflake crumbs|
|2 tablespoons||Grated Parmesan cheese|
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 1-½-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 igor@... on Jan 28, 1997.