Three-Vegetable Bake

[Guest guest]

Three-Vegetable Bake

 

3 cups coarsely chopped red or other waxy potatoes

1 cup 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 12 oz. can evaporated milk

1 vegetable flavor bouillon cube

1/8 teaspoon ground white pepper

1/4 cup seasoned dry bread crumbs

 

Preheat oven to 350 degrees.

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.

Bake for 30 minutes. Uncover; bake for an additional 10 minutes or until top is

golden brown. Serves 6.

 

 

 

 

Shape in your own image. Join our Network Research Panel today!