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Creamy Garlic and Herb Root Vegetable Bake

Creamy Garlic and Herb Root Vegetable Bake

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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.

Preparation time


500 g orange sweet potato
500 g amadumbe (or potato if unavailable)
500 g celeriac
500 g butternut
Knorr Creamy garlic & herb potato bake
5 ml thyme leaves
250 ml cream
200 ml milk
Robertsons Atlantic sea salt
Robertsons Black Pepper

Preparation method

Preheat the oven to 180C.
Start by washing each vegetable well in water.
Trim each vegetable if necessary, keeping the skin on.
Thinly slice each vegetable, no thicker than ½ cm.
Start arrange the vegetables into your baking dish. Line them standing up against the side of your dish. Continue layering them, standing up.
Empty the Knorr Creamy Garlic & Herb Potato Bake sachet into a bowl with the thyme leaves.
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 Atlantic Sea Salt and Robertson’s Black Pepper.
Pour the mixture over the vegetables.
Place in the oven and bake for 1 hour.
Serve hot, as a side dish.


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