Tried and True Three Vegetable Bake
From mystic_river1 15 years ago
- 55 minutes to make
- Serves 4
Sure to please and easy-to-prepare vegetable side dish that's bound to get rave reviews.
Ingredients
- 3 cups (about 3 medium) coarsely chopped red or other waxy potatoes shopping list
- 1 cup (1 medium) peeled and coarsely chopped parsnip shopping list
- 3 cups fresh broccoli and/or cauliflower florets shopping list
- 3 tablespoons butter or margarine, divided shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free milk shopping list
- 1 MAGGI vegetarian Vegetable Flavor bouillon cube shopping list
- 1/8 teaspoon ground white pepper shopping list
- 1/4 cup seasoned dry bread crumbs shopping list
How to make it
- 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.
The Rating
Reviewed by 11 people-
sounds very yummy i havent had parsips in years ........hahahaha big 5
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Lovely recipe! :+D
chefelaine
in Muskoka loved it
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great tastey recipe love the veggies
momo_55grandma
in Mountianview loved it
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