Name: Three-Vegetable Bake
Prep time: 25 s
Cook time: 55 s
Total time: 80 s
Yield: 6
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 margarinedivided; 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

INGREDIENTS

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3 cups (about 3 medium) coarsely chopped red or other waxy potatoes
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1 cup (1 medium) peeled and coarsely chopped parsnip
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3 cups fresh broccoli and/or cauliflower florets
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3 tablespoons butter or margarine, divided
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2 tablespoons all-purpose flour
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
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1 MAGGI Vegetable Flavor Bouillon Cube
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1/8 teaspoon ground white pepper
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1/4 cup seasoned dry bread crumbs

KEY INGREDIENTS

CARNATION Fat Free Evaporated Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL) (bilingual))

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 350º F.

Step 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.

Step 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.

Step 4

Microwave remaining 1 tablespoon 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.