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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Excellent side dish. Ingredients:
3 cups red potatoes, coarsely chopped |
1 cup parsnip, peeled and coarsely chopped |
3 cups fresh broccoli, and or 3 cups cauliflower florets |
3 tablespoons butter or 3 tablespoons margarine, divided |
2 tablespoons all-purpose flour |
1 (12 fluid ounce) can nestle carnation fat-free evaporated milk |
1 maggi vegetarian vegetable flavor bouillon cube |
1/8 teaspoon white pepper |
1/4 cup seasoned dry bread crumb |
Directions:
1. PREHEAT oven to 350ยบ 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.
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