7 pts plus
I used the sautee as a base for a wonderful soup: V8 spicy thinned with broth for the liquid. Cooked with red, black and white pepper and a tablespoon of roasted garlic mince. Delicious.
* Exported from MasterCook *
Winter Squash and Cabbage Sauteed and Provencal Vegetable Gratin Variation
Recipe By :Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the shredded vegetable sauté:
2 tablespoons extra virgin olive oil
1 pound winter squash -- peeled and shredded
1/2 cup chopped onion
3/4 pound green cabbage -- shredded
2 garlic cloves -- minced
2 teaspoons finely chopped fresh sage
2 teaspoons chopped fresh thyme leaves
For the gratin:
3 eggs
1/2 cup low-fat milk
Salt and freshly ground pepper
1 cup cooked barley -- rice (preferably brown) or quinoa
2 ounces Gruyère -- grated (1/2 cup)
1 ounce Parmesan -- grated (1/4 cup)
1. If serving the vegetables with grains, begin cooking the grains of your
choice first.
2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy
skillet or a wok and add the onion. Cook, stirring, until it begins to
soften, about 3 minutes. Add the shredded winter squash and the garlic and
a generous pinch of salt. Cook, stirring often, until not quite tender,
about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and
salt and pepper to taste. Continue to cook, stirring often, until the
vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or
use the vegetables for the gratin below.
3. If making a gratin, preheat the oven to 375 degrees and oil a 2-quart
baking dish or gratin dish. In a large bowl, whisk together the eggs and
milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper,
and stir in the cooked grains (I used cooked purple barley, and it was a
beautiful and tasty combination with lots of texture) and the cooked
vegetables. Add the cheeses and stir everything together, then scrape into
the prepared baking dish.
4. Bake 40 to 45 minutes, or until the top is lightly browned and the
gratin is set. Allow to cool for 15 minutes or longer before cutting into
wedges and serving. The gratin is good hot, warm or at room temperature,
and you can cut it into smaller pieces to serve as an hors d'oeuvre.
Yield: The sautéed vegetables alone serve 4; the gratin serves 6.
Advance preparation: The vegetables will keep for a couple of days in the
refrigerator and can be reheated. The gratin will keep for 3 or 4 days.
Nutritional information per serving (vegetables only, serving 4): 124
calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams
monounsaturated fat; 0 milligrams cholesterol; 15 grams carbohydrates; 4
grams dietary fiber; 20 milligrams sodium (does not include salt to
taste); 2 grams protein
Nutritional information per serving (gratin, serving 6): 218 calories; 4
grams saturated fat (45% fat); 1 gram polyunsaturated fat; 6 grams
monounsaturated fat; 109 milligrams cholesterol; 19 grams carbohydrates; 4
grams dietary fiber; 163 milligrams sodium (does not include salt to
taste); 11 grams protein
You can just cook these vegetables in a skillet and serve them with grains
for a great vegan dinner, or turn them into a hearty vegetarian (but not
vegan) Provençal-style gratin.
Feb 7, 2012
Cuisine:
"French"
Source:
"Recipes for Health, New York Times, Feb 6, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 270 Calories; 14g Fat (45.8%
calories from fat); 13g Protein; 24g Carbohydrate; 5g Dietary Fiber; 144mg
Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 4920 0 1598 26058 0 0 0 0 0 1466 3562
