Fall Vegetable Gratin Low Fat 3 Ww Points Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

Steps:

• In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
• Preheat the oven to 450 degrees F.
• Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
• In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
• In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
• In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
• Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.

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.

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.
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Steps:

• Add sugar and vinegar mixture to a good size pot and bring to the boil.
• Add all the vegetables and tomato paste.
• Add herbs and salt.
• Bring to the boil, then reduce heat and simmer for at least half an hour, stirring occasionally to ensure chutney doesn't burn to the bottom.
• If the vegetables haven't cooked down far enough and mixture is getting too'dry' add a little more water.
• Chutney is ready when mixture takes on the consistency of a thick sauce.
• Taste, and season with extra salt if needed.
• Thicken with cornstarch.
• Although mixture is already quite thick, the cornstarch holds the water left in the chutney in suspension and helps to make a more spreadable product.
• Seal in sterilized bottles (should make 2-3 medium size jam jars).

Steps:

• Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Steps:

• Preheat oven to 400°F.
• In small bowl, combine olive oil and garlic, then coat bottom of 9X13 baking dish with 1 1/2 teaspoons of the garlic infused oil.
• Tear the bread into 2 in pieces and fit tightly in the bottom of the dish.
• Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half the basil.
• In a medium bowl, toss the vegetables with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper.
• Arrange all vegetables on top of the bread, overlapping if necessary. Sprinkle with thyme, salt and pepper and drizzle with the remaining oil.
• Bake the gratin for about 40 minutes, until the veggies begin to brown and bottom of bread is golden.
• Remove from oven and let cool slightly, about 5 minutes. Sprinkle with remaining basil, cut into pieces and serve.

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.

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!

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.