- 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
- calories 160
- caloriesfromfat 30 %
- fat 5.3 g
- satfat 1.8 g
- monofat 2 g
- polyfat 0.9 g
- protein 6.4 g
- carbohydrate 23.3 g
- fiber 3.7 g
- cholesterol 8 mg
- iron 2 mg
- sodium 249 mg
- calcium 179 mg
How to Make It
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.