Three-Vegetable Bake

Name: Three-Vegetable Bake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 serving(s)
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) can nestle carnation fat-free evaporated milk; 1 maggi vegetarian vegetable flavor bouillon cube; 1/8 teaspoon white pepper; 1/4 cup seasoned dry bread crumb

Submitted by Lil Bollington

"This is from the Very Best Baking website. Excellent side dish!"

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Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 6

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) can nestle carnation fat-free evaporated milk
1 maggi vegetarian vegetable flavor bouillon cube
¹⁄₈ teaspoon white pepper
¹⁄₄ cup seasoned dry bread crumb

directions

PREHEAT oven to 350º F.
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.
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.
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.
BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.