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Three-Vegetable Bake

Ingredients

  • 2 medium red potatoes, coarsely chopped
  • 1 medium parsnip, peeled and coarsely chopped
  • 3 cups fresh broccoli and/or cauliflower florets
  • 3 tablespoons butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 can (12 fluid ounces) Evaporated Fat Free Milk
  • 1 Vegetarian Vegetable Bouillon Cube
  • 1/8 teaspoon ground white pepper
  • 1/4 cup seasoned dry breadcrumbs
  1. PREHEAT oven to 350° 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.
  4. Gradually stir in evaporated milk, bouillon, and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon dissolves and sauce is slightly thickened. Pour sauce over vegetables.
  5. MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted.
  6. Stir in breadcrumbs until combined. Sprinkle over vegetables; cover.
  7. BAKE for 30 minutes. Uncover; bake for additional 10 minutes or until top is golden brown.

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