Melt 2 t. (10 mL) margarine.
Stir in 3/4 c. (190 mL) of the cereal and the thyme.
Set aside for the topping.
Place potatoes and carrots in medium saucepan with salted water to cover.
Bring to boil.
Boil, uncovered, for 5 minutes.
Remove from heat.
Drain.
In a large saucepan, melt the margarine over low heat.
Stir in flour, salt, pepper and rosemary.
Add milk gradually, stirring until smooth.
Increase heat to medium and cook, stirring constandy.
until mixture boils and thickens.
Remove from heat.
Gently stir in potatoes, carrots and remaining 1/4 c.
(60 mL) of the cereal.
Pour into a round 1 1/2 qt. (1 1/2 L) casserole.
Sprinkle with the topping.
Bake at 350°F (175°C) about 25 minutes or until vegetables are tender.