Recipe

Tried And True Three Vegetable Bake Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 3 months ago Sure to please and easy-to-prepare vegetable side dish that's bound to get rave reviews. Prep:25m Cook:55m Servings:4	Mystic_rive
	red potatoes parsnip broccoli cauliflower butter flour evaporated milk bouillon cube breadcrumbs white pepper

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Fans

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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 or margarine, divided

2 tablespoons all-purpose flour

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk

1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube

1/8 teaspoon ground white pepper

1/4 cup seasoned dry bread crumbs

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.

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