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Creamy Garlic And Herb Root Vegetable Bake

Creamy Garlic and Herb Root Vegetable Bake 
  • 4 People
  • 90 min.
  • easy 
Use sweet potatoes, amadumbe, celeriac and beetroot to create a truly delicious and unusual root veggie bake. This dish is so easy to make: simply arrange your sliced veggies in a dish, cloak them with a creamy sauce, then bake in the oven until tender. 
Ingredients
  • 250 g orange sweet potato
  • 250 g yams (or potato if unavailable)
  • 250 g celeriac
  • 250 g butternut squash
  • Knorr Creamy garlic & herb potato bake
  • 5 ml thyme leaves
  • 250 ml cream
  • 200 ml milk
  • 1 ml Robertsons black pepper, to taste
Cooking Method

  1. Preheat the oven to 180C.

  2. Start by washing each vegetable well in water.

  3. Trim each vegetable if necessary, keeping the skin on.

  4. Thinly slice each vegetable, no thicker than ½ cm.

  5. Start arrange the vegetables into your baking dish. Line them standing up against the side of your dish. Continue layering them, standing up.

  6. Empty the Knorr Creamy Garlic & Herb Potato Bake sachet into a bowl with the thyme leaves.

  7. Whisk together the cream and milk. Add a dash to the sachet mix and whisk to form a smooth paste. Add the remaining liquid to it and season with Robertson’s Black Pepper.

  8. Pour the mixture over the vegetables.

  9. Place in the oven and bake for 1 hour.

  10. Serve hot, as a side dish.

  • Nut Free
  • Dairy Free
  • Gluten Free

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