Festive Vegetables
Spruce up your veggies this Christmas - ideal with gammon or chicken.
Feeds
1Person
Preparation time
80Min.
Difficulty
easy
Ingredients
- ungrouped
- 4 large potatoes and dried, washed and scrubbed
- 1 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 Atlantic sea salt
- Robertsons freshly ground Black Pepper (to taste)
Preparation method
- ungrouped
- 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 Atlantic Sea Salt
- Robertsons Freshly ground Black Pepper
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