Three-Vegetable Bake

Three-Vegetable Bake

Prep:
25 mins
Cooking:
55 mins
Level:
Easy
Yields:
6

This Three Vegetable Bake is an easy-to-prepare vegetable side dish that's attractive enough for holiday meals, yet simple enough for weeknight dinners. Serve with chicken, fish, pork or turkey. In a hurry? Take advantage of frozen vegetables to make this dish even easier.

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 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.


Baker's Comments

Nutritional Information

  • Serving Size
    1/6 of recipe
  • Calories 230
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 6g 10%
  • Saturated Fat 3.5g 19%
  • Cholesterol 15mg 5%
  • Sodium 320mg 13%
  • Carbohydrates 37g 12%
  • Dietary Fiber 4g 15%
  • Sugars 11g
  • Protein 8g
  • Vitamin A 30%
  • Vitamin C 80%
  • Calcium 20%
  • Iron 8%

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