Festive Vegetables

Name: Festive Vegetables
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Cuisine: South African
Ingredients: 4 large potatoes and dried, washed and scrubbed; 36 g (1 sachet) Knorr creamy cheese pasta sauce; 15 ml olive oil; 60 ml Knorr Creamy Honey & Mustard salad dressing; 125 g margarine; 600 g Brussels sprouts; 1 Knorr vegetable stock pot (dissolved in 300 ml boiling water); Robertsons freshly ground black peppercorns to taste

1 People
80 min.
easy

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

Ingredients

4 large potatoes and dried, washed and scrubbed
36 g (1 sachet) Knorr creamy cheese pasta sauce
15 ml olive oil
60 ml Knorr Creamy Honey & Mustard salad dressing
125 g margarine
600 g Brussels sprouts
1 Knorr vegetable stock pot (dissolved in 300 ml boiling water)
Robertsons freshly ground black peppercorns to taste

Cooking Method

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 Creamy Cheese Pasta 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 Freshly ground Black Pepper