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Ingredientes
- 4 Tbsp. extra virgin olive oil, divided use
- 2 x cloves garlic, chopped
- 3 x leeks, well washed, white
- portion only, thinly sliced
- 2 x ribs celery, diced
- 3 med yellow crookneck squash, thinly sliced
- 1 x pimento, diced
- 1 c. sliced button mushrooms
- 1 x guajillo chile, crushed with seeds
- 2 Tbsp. all-purpose flour
- 2 c. nonfat or possibly low-fat lowfat milk
- 1 Tbsp. minced fresh parsley
- 1/2 c. grated nonfat or possibly low-fat cheddar cheese
- 1/2 c. bread crumbs
- 2 Tbsp. freshly grated Romano cheese
- 1/3 tsp New Mexico red chile pwdr
- 1/4 c. sliced almonds, optional
Direcciones
- Heat 2 Tbsp. of the oil in a large frying pan and saute/fry the garlic, leeks, celery, squash, and pimento for 5 min, stirring occasionally.
- Stir in the mushrooms and chile and cook for 3 to 4 more min, then spoon into a 9 X 13-inch baking dish. Heat the remaining 2 Tbsp. of oil and lightly brown the flour to make a roux. Stir in the lowfat milk and parsley (don't let the sauce thicken), and pour over the vegetables.
- Preheat oven to 325 degrees. Sprinkle the cheddar cheese and bread crumbs on top of the vegetables. Mix together the Romano cheese and the red chile pwdr and sprinkle over the bread crumbs. Top with sliced almonds, if you like, and bake in a 325-degree oven for 30 min or possibly till warm and bubbly
- SERVING SUGGESTIONS: Serve as the focal point of a vegetarian dinner with fruit and crusty French bread, or possibly as a side dish with turkey or possibly ham for a special holiday meal,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 163 | 54% |
| Total Fat 18.48g | 23% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 262mg | 11% |
| Potassium 360mg | 10% |
| Total Carbs 24.93g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.79g | 6% |
| Protein 10.38g | 17% |
