ASPARAGUS AU GRATIN
Make and share this Asparagus Au Gratin recipe from Food.com.
Provided by ThatSouthernBelle
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler and position an oven rack 8 inches from the heat.
- Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem. Discard.
- Melt butter in a large sauté pan. Add minced shallots and cook over moderately high heat until softened, about 1 minute. Add prepared asparagus, season with salt and pepper, and cook briefly over moderate heat, stirring occasionally, until crisp-tender.
- Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction.
- Combine crème fraiche and grated gruyere cheese. Spread evenly over asparagus. When ready to serve, broil until golden and bubbling, shifting the dish for even browning, about 1-3 minutes. Sprinkle with tarragon and serve.
Nutrition Facts : Calories 211.3, Fat 19.2, SaturatedFat 11.9, Cholesterol 63.5, Sodium 51.5, Carbohydrate 6.6, Fiber 2.3, Sugar 1.5, Protein 5.6
SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
ASPARAGUS CRAB AU GRATIN
"I was delighted to discover this rich casserole years ago when we had a large asparagus patch," recalls Nancy Thibodeau of Overgaard, Arizona. "It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 294 calories, Fat 19g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 732mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
ASPARAGUS GRATIN
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
- Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.
ASPARAGUS CRAB AU GRATIN
Make and share this Asparagus Crab Au Gratin recipe from Food.com.
Provided by bmcnichol
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish.
- Top with crab and cheese and set aside.
- In a saucepan, melt 2 tablespoons butter.
- Stir in flour until smooth.
- Whisk in milk, mustard, salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in lemon juice.
- Pour over asparagus.
- Melt remaining butter and toss with bread crumbs.
- Sprinkle over top.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17
ASPARAGUS GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds asparagus with 1 tablespoon olive oil and a pinch each of salt and pepper in a 3-quart baking dish. Roast at 425˚ F until crisp-tender, 10 to 12 minutes. Mix 1/4 cup whole-wheat breadcrumbs, 2 tablespoons grated pecorino, 1 tablespoon chopped thyme and 1 tablespoon melted butter. Sprinkle over the asparagus. Broil until the breadcrumbs are golden, 2 to 4 minutes.
KING CRAB AU GRATIN
What's not to like about Crab..didn't say a crab..But the ultimate King Crab is delectible anytime. This recipe is an old time favorite of the church ladies group.
Provided by glitter
Categories One Dish Meal
Time 22m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Defrost the crabmeat.
- Melt the butter in saucepan.
- Stir in the flour and keep stirring until smooth.
- Gradually add milk, cream, and the chicken broth.
- Keep stirring over a low heat to keep the sauce smooth and you want it to thicken.
- Now add your cheese, mushrooms, onion, salt, paprika, and wine.
- Stir the mixture until the cheese is melted.
- Now stir in the crabmeat gently.
- Pour mixture into a well greased 1 1/2 qt/ casserole.
- Sprinkle bread crumbs over the top.
- Bake at 400* for about 10-15 min.
- or until the top is golden brown.
- Serve over hot cooked rice.
Nutrition Facts : Calories 277.2, Fat 16.9, SaturatedFat 10.2, Cholesterol 93.2, Sodium 808.9, Carbohydrate 13.5, Fiber 1, Sugar 2.3, Protein 18
WARM ASPARAGUS-CRAB SPREAD
"When my children entertain, I like to help them with the cooking, and this dip is always a hit," relates Camille Wisniewski from Jackson, New Jersey. "Cashew nuts give this creamy mixture a nice crunch."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with cashews. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.
Nutrition Facts : Calories 213 calories, Fat 20g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 348mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
ASPARAGUS & CRAB SALAD
This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party
Provided by Good Food team
Categories Canapes, Dinner
Time 40m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
- For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.
Nutrition Facts : Calories 214 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.57 milligram of sodium
SEAFOOD AU GRATIN
A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.
Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
SHRIMP AND CRAB AU GRATIN
For me, this is the ultimate in comfort food. Rich and creamy, cheesy, and seafood all in one dish...how do you lose? I've been known to add a LOT more cheese if I'm in the mood, or toss in some Cajun seasoning to spice it up a bit. Prep time includes stove-top cooking time, cooking time is just the baking time.
Provided by Felix4067
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in medium frying pan.
- Add onions and celery and saute until soft.
- Meahwhile, in a small bowl, lightly beat egg yolks with salt and red pepper flakes and set aside.
- Add flour to pan, and mix well.
- Immediately add evaporated milk gradually, stirring constantly to thin flour mixture.
- Add regular milk, stirring constantly, until completely incorporated.
- Add egg yolk mixture, mix well, and cook 10 minutes, stirring frequently.
- Remove from heat; add the crab and shrimp and mix well.
- Add 8 oz. of the cheese and mix well.
- Pour mixture into a well-greased 3-quart casserole dish.
- Sprinkle remaining cheese over the top.
- Bake uncovered at 375F for 15 minutes, until cheese melts.
Nutrition Facts : Calories 590.3, Fat 41.2, SaturatedFat 25.3, Cholesterol 307.7, Sodium 1172.1, Carbohydrate 15.4, Fiber 0.7, Sugar 1.6, Protein 39.1
SIMPLE AND SINFUL CRAB AU GRATIN
This decadent, easy-to-make appetizer is made with Parmesan cheese and a tiny bit of cayenne for a little kick. Serve in single-serving ramekins with toasted ciabatta and a green herb salad for an elegant dinner party starter.
Provided by PoisonIvy1983
Categories Crab
Time 35m
Yield 6 portions, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/400°F.
- Flake the white crabmeat and combine with the brown crabmeat in a bowl and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking for one minute. In a separate pan, gently heat the double cream.
- Remove the butter and flour mixture from the heat and whisk in the heated cream. Return to the heat, gently bring to a boil, then simmer, whisking for a minute or two until thickened.
- Add three quarters of the cheese, the cayenne and paprika and two-thirds of the crab. Season with a little bit of salt and freshly ground pepper.
- Divide the remaining crabmeat between six ramekins. Top with the creamy crab and cheese mixture, and sprinkle the remaining cheese over the top.
- Place the ramekins onto a baking tray and bake in the preheated oven for 15 minutes or until bubbling hot and golden.
- Serve the crab au gratin with triangles of toasted fresh bread or rounds of ciabatta and a simple green herb salad.
ASPARAGUS CRAB CASSEROLE
On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.
Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
CRAB AU GRATIN SPREAD
For a warm and winning appetizer, Suzanne Zick of Maiden, North Carolina serves this special cracker spread. It's rich tasting and easy to whip up with convenient canned crab.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 2 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 185mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SHRIMP AND CRABMEAT AU GRATIN
Make and share this Shrimp and Crabmeat Au Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Medium Cream Sauce: Melt butter in a sauce pan; stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken.
- Saute shrimp and crabmeat in butter.
- Add sherry, sharp cheese, and hot cream sauce.
- Season with salt and pepper.
- Heat thoroughly and pour into a casserole or individual au gratins.
- Sprinkle top with cracker crumbs, Romano cheese, and paprika.
- Dot with butter and cook at 350 degrees until golden brown.
Nutrition Facts : Calories 551.3, Fat 30.4, SaturatedFat 18.2, Cholesterol 237.8, Sodium 1102.9, Carbohydrate 22.9, Fiber 0.9, Sugar 0.6, Protein 39
ASPARAGUS CRAB AU GRATIN
'I was delighted to discover this rich casserole years ago when we had a large asparagus patch,' recalls Nancy Thibodeau of Overgaard, Arizona. 'It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending.'
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 28.7 g, Cholesterol 87.6 mg, Fat 19.7 g, Fiber 2.7 g, Protein 20.7 g, SaturatedFat 11.5 g, Sodium 781 mg, Sugar 4.7 g
CRAB AU GRATIN
Lovely dish with the addition of carrot, celery and red bell peppers for color and taste. Serve with crusty French Bread or as suggested below in Variation. Make a delicious lunch or first course.
Provided by Caroline Cooks
Categories Lunch/Snacks
Time 14m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
- Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
- Add cream, ¼ cup Parmesan, and boil sauce until thickened, 1- 2 minutes.
- Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
- Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan.
- Broil gratin about 4" from heat 2 minutes, or until bubbling and golden, and serve with toasts.
- Serve with thinly sliced French bread, lightly toasted.
- Variation: Using Portabello Mushrooms: Remove gills and broil (gill side down) about 2 minutes. With gill side up fill with mixture and return to broiler until golden on top.
Nutrition Facts : Calories 369.2, Fat 33, SaturatedFat 20.3, Cholesterol 111.4, Sodium 481.9, Carbohydrate 5, Fiber 0.5, Sugar 1.6, Protein 9.2
ASPARAGUS AND CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
ASPARAGUS CRAB AU GRATIN
'I was delighted to discover this rich casserole years ago when we had a large asparagus patch,' recalls Nancy Thibodeau of Overgaard, Arizona. 'It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending.'
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 28.7 g, Cholesterol 87.6 mg, Fat 19.7 g, Fiber 2.7 g, Protein 20.7 g, SaturatedFat 11.5 g, Sodium 781 mg, Sugar 4.7 g
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
ASPARAGUS GRATIN
Categories Cheese Vegetable Broil Vegetarian Quick & Easy Parmesan Pine Nut Asparagus Boil Gourmet
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
- Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
- Preheat broiler.
- Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
- Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
SEAFOOD AU GRATIN
This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
Provided by JELI
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
- In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
- In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
- Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
- Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 4.2 g, Cholesterol 213.8 mg, Fat 19.8 g, Fiber 0.3 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 1128.7 mg, Sugar 0.9 g
PARSNIP-ASPARAGUS AU GRATIN
We pair parsnips with spring asparagus to create a terrific spring side dish. The cheesy and buttery crumb topping will entice everyone to eat their veggies!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the parsnips, salt and pepper. In a microwave, melt 2 tablespoons butter. Drizzle over parsnips; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 20 minutes., Meanwhile, in a microwave, melt 2 tablespoons butter. Combine asparagus and melted butter; add to parsnips. Bake 20-25 minutes longer or until vegetables are tender., In a large saucepan, saute onions in remaining butter until tender. Add garlic; saute 1 minute longer. Add bread crumbs; cook and stir until lightly toasted. Stir in cheese. Transfer parsnip mixture to a serving platter; sprinkle with crumb mixture.
Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
SIMPLEST ASPARAGUS GRATIN
Cover cooked asparagus with cheese, stick it under the broiler until the top is golden brown and crisp around the edges, and you have a fabulous and elegant dish. You can prepare any of the variations using asparagus instead of the suggested alternative vegetable. Other cooked vegetables you can use: green or wax beans, artichoke hearts, fennel, eggplant, leeks, spinach, celery root, parsnips, zucchini, winter squash or sweet potatoes.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
- Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
- Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
- Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.
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