Three-Vegetable Bake

This is from the Very Best Baking website. Excellent side dish!

• Ready In: 1 hr 20 mins
• Serves: 6

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 350º 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.