Sunday, September 9, 2012
This recipe is courtesy of the awesome book Carb-Conscious Vegetarian, by Robin Robertson.
Ingredients:
1 tbsp olive oil
1 leek, white part only, thinly sliced
1 yellow bell pepper, finely chopped
2 cloves garlic, finely chopped
1 large fennel bulb, thinly sliced
salt and freshly ground black pepper
1 package (9 oz) frozen artichoke hearts, cooked and sliced
3/4 cup cooked white beans
1 cup fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon or savory
1/2 cup vegetable stock
1 tomato, cut into thin slices
1/4 cup finely chopped pine nuts
Grated soy Parmesan Cheese (optional)*
Preheat the oven to 375 F
Heat the oil in a large skillet over medium heat. Add the leek, bell pepper, garlic, fennel, and salt and pepper to taste. Cover and cook until the vegetables are tender, stirring occasionally, about 5 minutes.
Lightly oil a 2-quart gratin dish or coat it with cooking spray. Spread half of the fennel mixture in the bottom of the prepared dish. Top with half of the artichoke slices and season with salt and pepper. Top with the remaining fennel mixture, the remaining artichoke slices, and salt and pepper to taste.
In a blender or food processor, blend the beans, basil, parsley, and tarragon or savory until finely chopped. Add the stock and blend until smooth. Pour over the gratin. Arrange the tomato slices around the outer edge of the gratin. Sprinkle the gratin with the pine nuts and season with salt and pepper to taste.
Bake until the vegetables are tender, the top is golden brown, and the liquid is absorbed, about 1 hour. Serve directly from the gratin dish, sprinkled with Parmesan.*
Serves 4
Per serving: 136 calories, 4g fat, 6g protein, 23g carbs, 9g fiber, 0mg cholestoral, 290 mg sodium.
* Leave out the Parmesan for the WLC.
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