Festive Vegetables

Festive Vegetables

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Spruce up your veggies this Christmas - ideal with gammon or chicken.

  • Recipe serves2-4
  • Preparation time20 minutes
  • Cooking time60 minutes


  • 4 Large potatoes, washed, scrubbed and dried
  • 1 KNORR Three Cheese Sauce
  • 15 ml Olive oil
  • 60 ml KNORR Creamy Honey and Mustard Salad Dressing
  • 125 g Stork margarine
  • 600 Gram Brussels sprouts
  • 1 KNORR Vegetable Stock Pot dissolved in 300 ml boiling water
  • Robertsons Salt and Freshly Ground Black Pepper to taste


  • Slice the potato widthwise as thin as possible (about 2mm) making sure you don't go through the base
  • Put the potatoes into an ovenproof dish
  • In a pan melt the margarine and stir in the KNORR Three Cheese Sauce powder
  • Pour the mixture over the potatoes
  • Bake in a preheated 180°C oven for 1 hour
  • Baste occasionally while cooking
  • Serve as an accompaniment to a roast dinner
  • Clean the Brussels sprouts and cut in half
  • In a pan heat the olive oil, fry the Brussels sprouts for 1 minute.
  • Add the stock and KNORR Creamy Honey & Mustard Salad Dressing to the Brussels sprouts
  • Simmer for 3-4 minutes until tender
  • Remove the sprouts while they are still bright green in colour and keep warm
  • Turn the heat up and reduce the liquid to make a thickened sauce
  • Place the sprouts back into the sauce and serve with Robertsons Atlantic Sea salt and freshly Ground Black pepper