POLOKWANE – Combining broccoli with a variety of other freshly cut vegetables in a delicious cheesy sauce provides your family with a nutritious, tasty vegetable side serving that they will all love.
Ingredients
100g carrots, cut into 2 cm chunks
300g potatoes, cut into eighths
100g mushrooms, halved
200g broccoli florets
50g cherry tomatoes
5ml Robertsons Paprika
2 cloves garlic, crushed
1 tsp fresh thyme
1 pinch salt and pepper (to taste)
450ml milk
1 x KNORR Creamy Garlic and Herb Potato Bake
250ml cheddar cheese, grated
1 roast leg of lamb to serve
Method
Preheat oven to 180°C.
Arrange prepared vegetables in a large, ovenproof dish and sprinkle with paprika, garlic and thyme.
Season with salt and pepper.
Prepare the potato bake with 450 ml milk and mix until smooth.
Pour over the vegetables and sprinkle with Cheddar cheese.
Bake for 30-40 min until the vegetables are tender.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
