Three-Vegetable Bake

• 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) cannestle carnation fat-free evaporated milk
• 1 maggi vegetarian vegetable flavor bouillon cube
• 18 teaspoon white pepper
• 14 cup seasoned dry bread crumb

1. PREHEAT oven to 350 degrees F.
2. MICROWAVE potatoes and parsnip in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain.
3. Return to dish; top with broccoli.
4. MELT 2 tablespoons butter in small saucepan over medium heat.
5. Stir in flour; cook, stirring constantly, for 30 seconds.
6. 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.
7. Pour sauce over vegetables.
8. MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted.
9. Stir in bread crumbs until combined.
10. Sprinkle over vegetables; cover.
11. BAKE for 30 minutes.
12. Uncover; bake for an additional 10 minutes or until top is golden brown.

red potatoes, parsnip, fresh broccoli, butter, flour, milk, maggi vegetarian vegetable flavor, white pepper, bread

Taken from www.food.com/recipe/three-vegetable-bake-468749 (may not work)