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Three-Vegetable Bake




Source of Recipe


Nestle


List of Ingredients




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

Recipe



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