Vegetable Gratin

Name: Vegetable Gratin
Ingredients: 1 slice whole grain bread; 14 cup slivered almonds; nonstick cooking spray; 4 medium carrots, peeled and cut crosswise into 1-inch thick pieces; 3 cups broccoli florets; 3 cups cauliflower florets; 34 cup chopped sweet onion (such as Vidalia or Walla Walla); 2 garlic cloves, minced; 1 14 cups nonfat milk; 3 tablespoons all-purpose flour; 2 tablespoons dry white wine or 2 tablespoons nonfat milk

11 ingredients

16 steps

Ingredients

1 slice whole grain bread
14 cup slivered almonds
nonstick cooking spray
4 medium carrots, peeled and cut crosswise into 1-inch thick pieces
3 cups broccoli florets
3 cups cauliflower florets
34 cup chopped sweet onion (such as Vidalia or Walla Walla)
2 garlic cloves, minced
1 14 cups nonfat milk
3 tablespoons all-purpose flour
2 tablespoons dry white wine or 2 tablespoons nonfat milk

Directions

1

Place bread in a blender or small food processor; cover and blend or process to make coarse crumbs.
2

In a small bowl, combine bread crumbs and almonds; coat with nonstick cooking spray.
3

Toss mixture; coat again with nonstick cooking spray.
4

Coat an unheated large nonstick skillet over medium heat for 2 minutes; add crumb mixture.
5

Cook about 5 minutes or until nuts are toasted, stirring frequently.
6

In a dutch oven, cook carrots, uncovered, in a large amount boiling water 3 minutes.
7

Add broccoli and cauliflower; cook 3-5 minutes more or just until vegetables are tender.
8

Drain well; set aside.
9

Coat the large nonstick skillet with nonstick cooking spray again; preheat over medium heat.
10

Add onion; cook about 5 minutes or until tender, stirring occasionally.
11

Stir in garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
12

In a small bowl, whisk together milk and flour until smooth.
13

Add to onion mixture.
14

Cook and stir until thickened and bubbly.
15

Stir in wine and vegetables; heat through.
16

Place vegetables in serving dish; sprinkle with toasted crumb mixture.