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Braised Lettuce au Gratin

 

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.
18

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Mornay sauce
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons onions
minced
1 each bay leaves
*
2 tablespoons swiss cheese
grated
1 tablespoons Parmesan cheese
1 tablespoons heavy whipping cream
Gratin
2 each romaine lettuce
whole heads
*
½ cup vegetable stock
or other stock
½ cup swiss cheese
grated

Directions

Make the Mornay Sauce

Bring milk, onion and bayleaf to a full boil.

Let stand for 10 minutes.

Strain.

Over low heat, melt butter in sauce pan, add flour, cook until light brown.

Gradually add milk and cream, stirring constantly, until mixture starts to boil.

Stir in salt and pepper to taste.

Cook over low heat, stirring often, about 10 minutes.

If not completely smooth, strain.

Sprinkle in cheese.

Stir until melted and smooth.

Make the Gratin

Slice the whole heads of romaine lengthwise and wash well, keeping them intact. This is best done in a sink of cold water. Drain thoroughly.

Preheat the oven to 425 degrees F.

Heat a skillet with high sides (a saucier pan) over medium-high heat with the ½ cup of stock and braise the whole lettuces for about 5 minutes.

Drain and arrange the lettuce in an oven proof dish. Pour over top the prepared Mornay sauce and sprinkle with grated cheese. Add a few bit of butter if desired.

Bake until the top is browned, about 10 minutes or more.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 12067% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 80mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 1%
Calcium 16% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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