POLOKWANE – Getting kids to eat vegetables is always a struggle, but not if you make dishes fun and exciting.
This recipe combines different veggies and can be served with any type of meat and makes a perfect meal accompaniment.
Ingredients
- 5 x medium potatoes, peeled and thinly sliced
- 1 x small butternut, peeled and thinly sliced
- 100g sundried tomatoes
- 1ml Robertsons Cumin
- 1 x KNORR Creamy Garlic and Herb Potato Bake
- 450ml milk
- 250ml cheddar cheese, grated
Method
- Preheat oven to 180°C.
- Layer half the potato slices over the base of a greased, ovenproof dish.
- Top with butternut slices and sun-dried tomatoes and sprinkle with cumin.
- Arrange the remaining potato slices on top.
- Mix the sachet contents with a little of the cold milk to make a smooth paste before adding the rest of the milk.
- Pour over the potatoes and sprinkle with grated cheese.
This recipe was provided by What’s for Dinner.
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