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  • 1 kg Potatoes (diced 2.5 cm x 2.5 cm)
  • 500 g Pumpkin (diced 2.5 cm x 2.5 cm)
  • Sunflower oil 100 ml
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    25 g
    Added to cart: Robertsons Veggie Seasoning
  • 510 g Carrots (diced 2.5 cm x 2.5 cm)
  • 120 g Cottage cheese (plain, chunky)

Mushroom Gravy:

  • Sunflower oil 25 ml
  • Mushrooms (finely sliced) 165 g
  • Water 300 ml
  • Knorr Vegetable Stock Granules
    Knorr Vegetable Stock Granules
    10 g
    Added to cart: Knorr Vegetable Stock Granules
  • Knorr Brown Roux Granules
    Knorr Brown Roux Granules
    30 g
    Added to cart: Knorr Brown Roux Granules


  1. Poutine:

    • Pre-heat the oven to 180 °C. Drizzle potatoes, pumpkin and carrots with oil and season with Robertsons Veggie Seasoning. Bake until golden.
    • Add 70 g cottage cheese and cook for 5 min.
  2. Mushroom Gravy:

    • Heat oil in a pan, add mushrooms and fry until browned.
    • In a pot, add water and Knorr Vegetable Stock Granules, stir well and bring to the boil. Add Knorr Brown Roux granules and stir until sauce thickens. Add mushrooms and stir.
    • Place cooked vegetables in a bowl and pour gravy over.
    • Garnish with the rest of the cottage cheese.
  3. Chef's Tip:

    • Ensure that the vegetables are not overcooked. When adding the Knorr Brown Roux Granules make sure the liquid is boiling and stir continuously to avoid lumps.
    • Vegetable option: Sweet potatoes, butternut or beetroot can be used instead of potatoes.