1 cup chopped cauliflower
1 cup chopped broccoli
1 cup chopped chopped brussel sprouts
1 cup chopped white cabbage
1 cup chopped red cabbage
1 cup chopped turnips
1 cup chopped onion
2 garlic cloves, finely chopped
1/2 cup or more sherry or wine
2 Tbs. finely chopped fresh parsley
1/2 tsp. dried thyme
3 Tbs. red wine
3 Tbs. whole wheat flour
1 vegetable bouillon cube
2 cups skim milk
1/2 cup whole wheat bread crumbs
1. In nonstick pan, saute vegetables, onion and garlic in a little sherry or wine for about 5 minutes.
2. Transfer to bowl; toss with parsley and thyme.
3. In a nonstick saucepan, heat 3 tablespoons wine to bubbling.
4. Stir in flour and cook over low heat for 2 minutes, stirring constantly.
5. Slowly whisk in milk; add bouillon cube and stir.
6. Cook until sauce thickens, about 8 to 10 minutes. Remove from heat.
7. Spray a medium casserole with cooking spray. Place a layer of the vegetable mixture; top with a layer of sauce. Fill casserole, layering vegetables and sauce.
8. Top with breadcrumbs.
9. Bake in a preheated 375 F/190 C oven for about 30-40 minutes or until golden brown on top.
Serving suggestion A deliciously filling protein meal accompanied by a crisp green salad. Fat content: Each serving has about 19g of fat.