Three-Vegetable Bake

Three-Vegetable Bake
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  1. 3 cups (about 3 medium) coarsely chopped red or other waxy potatoes
  2. 1 cup (1 medium) peeled and coarsely chopped parsnip
  3. 3 cups fresh broccoli and/or cauliflower florets
  4. 3 tablespoons butter or margarine, divided
  5. 2 tablespoons all-purpose flour
  6. 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  7. 1 MAGGI Vegetable Flavor Bouillon Cube
  8. 1/8 teaspoon ground white pepper
  9. 1/4 cup seasoned dry bread crumbs
  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.