Butternut squash, celery root & leek gratin
- Number of Servings: 2
Ingredients
2/3 cup,Butternut Squash, thinly slice1/4 cup Celeriac (celery root), thinly sliced1/2 cup Leeks6 oz Evaporated fat free skim milk 2 slices Jarlsberg Light Swiss Slices (about 3/4 ounce each) salt and pepper
Pre-heat oven to 375 degrees.
Spray gratin dish or casserole with cooking spray. Layer squash, celeriac, and leeks, sprinkling with salt and pepper as you go. Pour in evaporated milk and top with cheese.
Cover with foil and bake for about 30 minutes. Remove foil and bake another 15-20 minutes until vegetables are tender and top is browned.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CHEZHEY.
Spray gratin dish or casserole with cooking spray. Layer squash, celeriac, and leeks, sprinkling with salt and pepper as you go. Pour in evaporated milk and top with cheese.
Cover with foil and bake for about 30 minutes. Remove foil and bake another 15-20 minutes until vegetables are tender and top is browned.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CHEZHEY.
Nutritional Info Amount Per Serving
- Calories: 183.9
- Total Fat: 2.8 g
- Cholesterol: 7.5 mg
- Sodium: 260.7 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.1 g
- Protein: 14.2 g
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