Three-vegetable Bake

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 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) can nestle carnation fat-free evaporated milk
• 1 maggi vegetarian vegetable flavor bouillon cube
• 1/8 teaspoon pepper
• 1/4 cup seasoned dry bread crumb

Recipe

• 1 preheat oven to 350º f.
• 2 microwave potatoes and parsnip in covered, medium, microwave-safe casserole dish on high (100%) power for 9 minutes; drain. return to dish; top with broccoli.
• 3 melt 2 tablespoons butter in small saucepan over medium heat. stir in flour; cook, stirring constantly, for 30 seconds. 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. pour sauce over vegetables.
• 4 microwave remaining butter in small, microwave-safe bowl on high (100%) power for 10 to 20 seconds or until melted. stir in bread crumbs until combined. sprinkle over vegetables; cover.
• 5 bake for 30 minutes. uncover; bake for an additional 10 minutes or until top is golden brown.