Vegetable Gratin
This recipe isn't difficult but it does take a bit of time. It'd be great for company or a special meal. The original came from Diabetic Living Magazine. They also have a web site that is filled with tips and good recipes or any one not just those with diabetes. http://www.diabeticlivingonline.com/
Vegetable Gratin
1 slice whole grain bread
1/4 cup slivered almonds
Non-stick cooking spray
4 medium carrots, peeled and cut into crosswise 1"-thick pieces
3 cups broccoli florets
3 cups cauliflower florets
3/4 cup chopped sweet onion (such as Vidalia or Walla Walla)
2 cloves garlic, minced
1 1/4 cup fat-free milk
3 Tbsp. all-purpose flour
2 Tbsp. dry white wine or fat-free milk
I also added 1/2 tsp. salt and a 1/4 tsp. ground black pepper. It was good but the flavors were very subtle. Next time, I'll try adding some more seasonings to the sauce. . . red pepper flakes, parsley flakes, thyme, etc.
Place bread in food processor; cover and blend to make coarse crumbs.
In small bowl, combine crumbs and almonds; coat with non-stick cooking spray. (I used a little butter or margarine instead. It bumps up the fat content slightly but I'm not too fond of what's in cooking spray.)
Toss mixture.
Preheat skillet over medium heat for 2 minutes; add crumb mixture.
Cook until nuts are toasted, stirring frequently.
Remove from skillet and set aside.
In a Dutch oven, cook carrots, uncovered in a large amount of boiling water for 3 minutes.
Add broccoli and cauliflower; cook 3 to 5 minutes more until just tender. Drain well. Set aside.
Coat the large non-stick skillet with non-stick cooking spray again; (This time I used a small amount of extra virgin olive oil.)
Add onion; cook for about 5 minutes or until tender, stirring occasionally.
Stir in garlic 1/4 tsp. salt and 1/4 tsp. black pepper.
In small bowl whisk together mix and flour until smooth. (Next time I'll set the onion and garlic aside in a dish while, I toss the flour in the skillet with a small amount of butter and brown for about 1 minutes, until smooth and bubbly. Next I'll add the milk, stirring constantly until it starts to thicken. Flour in sauces can taste yucky unless you toast or brown it slightly. Then I'll add the onion mix back to the sauce.)
Stir in wine or water; heat thoroughly. (Maybe a small amount of chicken or vegetable broth instead of wine or water would be good.)
Toss vegetable with the sauce.
Place in serving dish; sprinkle with toasted crumb mixture.
Note: I like my vegetable tender crisp and found that the cooking times listed in the recipe just weren't long enough for our tastes. Please adjust accordingly.
Vegetable Gratin
1 slice whole grain bread
1/4 cup slivered almonds
Non-stick cooking spray
4 medium carrots, peeled and cut into crosswise 1"-thick pieces
3 cups broccoli florets
3 cups cauliflower florets
3/4 cup chopped sweet onion (such as Vidalia or Walla Walla)
2 cloves garlic, minced
1 1/4 cup fat-free milk
3 Tbsp. all-purpose flour
2 Tbsp. dry white wine or fat-free milk
I also added 1/2 tsp. salt and a 1/4 tsp. ground black pepper. It was good but the flavors were very subtle. Next time, I'll try adding some more seasonings to the sauce. . . red pepper flakes, parsley flakes, thyme, etc.
Place bread in food processor; cover and blend to make coarse crumbs.
In small bowl, combine crumbs and almonds; coat with non-stick cooking spray. (I used a little butter or margarine instead. It bumps up the fat content slightly but I'm not too fond of what's in cooking spray.)
Toss mixture.
Preheat skillet over medium heat for 2 minutes; add crumb mixture.
Cook until nuts are toasted, stirring frequently.
Remove from skillet and set aside.
In a Dutch oven, cook carrots, uncovered in a large amount of boiling water for 3 minutes.
Add broccoli and cauliflower; cook 3 to 5 minutes more until just tender. Drain well. Set aside.
Coat the large non-stick skillet with non-stick cooking spray again; (This time I used a small amount of extra virgin olive oil.)
Add onion; cook for about 5 minutes or until tender, stirring occasionally.
Stir in garlic 1/4 tsp. salt and 1/4 tsp. black pepper.
In small bowl whisk together mix and flour until smooth. (Next time I'll set the onion and garlic aside in a dish while, I toss the flour in the skillet with a small amount of butter and brown for about 1 minutes, until smooth and bubbly. Next I'll add the milk, stirring constantly until it starts to thicken. Flour in sauces can taste yucky unless you toast or brown it slightly. Then I'll add the onion mix back to the sauce.)
Stir in wine or water; heat thoroughly. (Maybe a small amount of chicken or vegetable broth instead of wine or water would be good.)
Toss vegetable with the sauce.
Place in serving dish; sprinkle with toasted crumb mixture.
Note: I like my vegetable tender crisp and found that the cooking times listed in the recipe just weren't long enough for our tastes. Please adjust accordingly.
Comments
Post a Comment