Harvest Vegetable Gratin
This Harvest Vegetable Gratin is a delightful dish, perfect for celebrating the vibrant flavors of fall. Loaded with tender leeks, Brussels sprouts, and carrots, this recipe combines fresh seasonal vegetables with a creamy, herb-infused sauce, all while keeping it low in fat. It's an excellent choice for holiday gatherings or anytime you want a comforting, healthy side dish that can be prepared in advance. Simply bake it just before serving for a warm and inviting addition to your meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
leeks
2 large (Trimmed, cleaned, sliced)
fresh Brussels sprouts
1 lb (Trimmed and halved)
vegetable oil cooking spray
as needed (for greasing the skillet and casserole)
olive oil
1 teaspoon (for sautéing)
garlic cloves
3 (minced)
carrots
2 1/2 cups (Peeled and sliced diagonally)
water
1/4 cup (for cooking)
light butter
1 tablespoon (for the sauce)
all-purpose flour
3 tablespoons (for the sauce)
nonfat milk
2 cups (warmed)
lemon-pepper seasoning (salt-free)
1/2 teaspoon (for flavoring the sauce)
grated parmesan cheese
2 tablespoons (for flavoring the sauce)
corn flake crumbs
2 tablespoons (for topping)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Begin by preparing the leeks: Trim the roots, outer leaves, and tops, leaving about 6 inches of the base. Split each leek in half lengthwise and cut into 1-inch crosswise slices. Rinse thoroughly under cold water to remove any grit, then drain well.
3
Wash the Brussels sprouts, remove any discolored leaves, and cut off the root ends. Slice each sprout in half.
4
Peel and wash the carrots, trimming off the ends. Cut into 1/4-inch thick rounds or on a diagonal for a more elegant presentation. Set all the vegetables aside.
5
Coat a large nonstick skillet with cooking spray and add the olive oil. Heat over medium heat until hot. Add the sliced leeks and minced garlic; sauté for about 5 minutes until the leeks are softened.
6
Add the Brussels sprouts, carrots, and water to the skillet. Cover and cook for 15 minutes, allowing the vegetables to become tender. Once cooked, transfer the vegetable mixture to a greased 1 1/2-quart casserole dish.
7
In a small saucepan, warm the nonfat milk over low heat while preparing the sauce. In the same saucepan, melt the light butter over medium-low heat, then whisk in the flour. It may be lumpy; that’s okay! Gradually whisk in 1/4 cup of the warmed milk to create a smooth paste, then slowly add the remaining milk, whisking continuously until well combined.
8
Increase the heat to medium and cook the mixture, stirring constantly, for about 5 minutes or until it thickens. Once thickened, remove from heat and stir in the lemon-pepper seasoning and grated Parmesan cheese.
9
Pour the creamy sauce over the vegetable mixture in the casserole dish, ensuring all vegetables are well-coated. If you want to prepare this in advance, cover and chill the gratin at this stage.
10
Before baking, sprinkle the cornflake crumbs evenly over the top of the vegetable mixture. Bake uncovered for 20 minutes if serving warm; for a chilled gratin, cover and bake for 30 minutes, then uncover and bake for an additional 20 minutes, until bubbly and golden.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Harvest Vegetable Gratin?
Harvest Vegetable Gratin is a seasonal, low-fat side dish made with leeks, Brussels sprouts, and carrots in a creamy sauce with a crunchy topping.
What temperature should the oven be set to?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) before baking.
How should the leeks be prepared for this recipe?
Trim the roots, outer leaves, and tops, leaving 6 inches of the base. Split them lengthwise and cut into 1-inch crosswise slices.
How do I properly clean the leeks?
Rinse the sliced leeks thoroughly under cold water to remove any grit and then drain them well.
What is the best way to prepare Brussels sprouts for the gratin?
Wash the sprouts, remove discolored leaves, cut off the root ends, and slice each sprout in half.
How should the carrots be sliced?
Peel and wash the carrots, then cut them into 1/4-inch thick rounds or diagonal slices.
What type of oil is used for sautéing the vegetables?
The recipe uses 1 teaspoon of olive oil for sautéing.
How long should the leeks and garlic be sautéed?
Sauté the sliced leeks and minced garlic in a nonstick skillet for about 5 minutes until softened.
How much water is added to the skillet when cooking the vegetables?
Add 1/4 cup of water to the skillet along with the Brussels sprouts and carrots.
How long do the vegetables need to cook in the skillet?
Cover the skillet and cook the vegetable mixture for 15 minutes until tender.
What size casserole dish should I use?
Transfer the vegetable mixture to a greased 1 1/2-quart casserole dish.
How is the milk prepared for the sauce?
Warm 2 cups of nonfat milk over low heat in a small saucepan before adding it to the sauce mixture.
How do I start the white sauce?
Melt 1 tablespoon of light butter over medium-low heat and whisk in 3 tablespoons of flour.
What should I do if the flour and butter mixture is lumpy?
It is okay if the mixture is lumpy; gradually whisk in the warmed milk to create a smooth consistency.
How long does it take for the sauce to thicken?
Cook the mixture over medium heat, stirring constantly, for about 5 minutes or until it thickens.
What seasoning is used to flavor the creamy sauce?
Stir in 1/2 teaspoon of salt-free lemon-pepper seasoning after the sauce has thickened.
What kind of cheese is added to the gratin?
The recipe includes 2 tablespoons of grated Parmesan cheese mixed into the sauce.
What provides the crunchy topping for the gratin?
The dish is topped with 2 tablespoons of cornflake crumbs before baking.
Can this Harvest Vegetable Gratin be prepared in advance?
Yes, you can prepare the vegetable and sauce mixture, place it in the dish, and chill it until you are ready to bake.
How long do I bake the gratin if it is prepared fresh?
Bake the gratin uncovered for 20 minutes.
What are the baking instructions for a chilled gratin?
Cover and bake for 30 minutes, then uncover and bake for an additional 20 minutes until bubbly and golden.
Is this recipe considered a low-fat dish?
Yes, it uses light butter, nonfat milk, and minimal oil to keep the fat content low.
Which three main vegetables are in this recipe?
The primary vegetables are leeks, Brussels sprouts, and carrots.
Is this recipe suitable for vegetarians?
Yes, Harvest Vegetable Gratin is categorized as a vegetarian dish.
How many cloves of garlic are needed?
The recipe calls for 3 minced garlic cloves.
What type of milk is recommended for the sauce?
Nonfat milk is used to keep the recipe light and healthy.
Should the casserole dish be prepared before adding the vegetables?
Yes, the casserole dish should be greased, typically with cooking spray.
What is the total amount of carrots needed?
You will need 2 1/2 cups of peeled and sliced carrots.
What type of skillet is best for this recipe?
A large nonstick skillet is recommended for sautéing and cooking the vegetables.
What should the final dish look like?
The gratin should be golden and bubbly when it is ready to be removed from the oven.