Three-Vegetable Bake

Name: Three-Vegetable Bake
Ingredients: 3 cups red potatoes, coarsely chopped; 1 cup parsnip, peeled and coarsely chopped; 3 cups fresh broccoli, and or 3 cups cauliflower florets; 3 tablespoons butter or 3 tablespoons margarine, divided; 2 tablespoons all-purpose flour; 1 (12 fluid ounce) cannestle carnation fat-free evaporated milk; 1 maggi vegetarian vegetable flavor bouillon cube; 18 teaspoon white pepper; 14 cup seasoned dry bread crumb

9 ingredients

12 steps

Ingredients

3 cups red potatoes, coarsely chopped
1 cup parsnip, peeled and coarsely chopped
3 cups fresh broccoli, and or 3 cups cauliflower florets
3 tablespoons butter or 3 tablespoons margarine, divided
2 tablespoons all-purpose flour
1 (12 fluid ounce) cannestle carnation fat-free evaporated milk
1 maggi vegetarian vegetable flavor bouillon cube
18 teaspoon white pepper
14 cup seasoned dry bread crumb

Directions

1

PREHEAT oven to 350 degrees F.
2

MICROWAVE potatoes and parsnip in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain.
3

Return to dish; top with broccoli.
4

MELT 2 tablespoons butter in small saucepan over medium heat.
5

Stir in flour; cook, stirring constantly, for 30 seconds.
6

Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened.
7

Pour sauce over vegetables.
8

MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted.
9

Stir in bread crumbs until combined.
10

Sprinkle over vegetables; cover.
11

BAKE for 30 minutes.
12

Uncover; bake for an additional 10 minutes or until top is golden brown.