Fall Vegetable Gratin Low Fat 3 Ww Points Recipes

VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
• Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
• While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
• Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
• Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
• Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
• Pour the béchamel sauce evenly over the vegetables.
• Top the Brussels sprouts with the Gruyère cheese and bacon bits.
• Top the corn with the cheddar cheese.
• Top the cauliflower with the Parmesan cheese.
• Sprinkle the bread crumbs evenly over the vegetables.
• Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
• Serve warm.
• Enjoy!

PROVENCAL VEGETABLE GRATIN FROM FOOD NETWORK KITCHENS

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat.
• Add onions, garlic and 1 teaspoon of the salt.
• Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned.
• Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper.
• With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes.
• Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

VEGETABLE GRATIN WITH GRUYERE

Steps:

• Preheat oven to 400 degrees. Butter 3 quart baking dish.
• In large saucepan over medium heat, melt butter. Add garlic and cook for 1 minute Add cream, salt, pepper and nutmeg and heat just until bubbles form around edges of pan, 5 minute Remove from heat and let stand 10 minute.
• Arrange (slightly overlapping) a layer of parsnips in dish. Top with layer of sweet potatoes, then celery root. Pour half of sauce over vegetables and sprinkle half the cheese and herbs.
• Repeat layering.
• Cover with foil, bake for 1 hour on baking sheet.
• Remove foil and press gratin down with spatula.
• Bake until veggies are tender and top is golden brown, 15 to 30 minutes.
• Let stand for 15 minutes.

GRATIN OF FALL VEGETABLES

Steps:

• In large skillet, heat oil over medium heat Add turnip and water, cover and cook for 10 minutes or until tender.
• Stir ocassionally, Add more water if necessary to prevent sticking.
• Add red pepper and onion, cook, stirring for 2 minutes.
• Add zuchinni and mushrooms, cook, stirring for 3 minutes.
• Add tomatoes and increase heat to high, cook, stirring occasionally, 5-10 minutes or till excess moisture has evaporated.
• Stir in oregano, season with salt and pepper to taste.
• Spoon vegatable mixture into shallow heatproof casserole dish, sprinkle evenly with mozzarella and Parmesan cheeses.
• Broil for 3 to 5 minutes or until nicely browned.

FALL VEGETABLE GRATIN (LOW FAT) - 3 WW POINTS

Steps:

• 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.
• Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut sprouts in half.
• 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.
• 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.
• 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.).
• Preheat oven to 350 degrees. Before baking, sprinkle cornflake crumbs over vegetable mixture. Bake uncovered for 20 minutes or until thoroughly heated.
• If you are cooking a cold gratin, bake 30 minutes covered. Remove cover and bake additional 20 minutes.