Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

Method

  • Sunflower oil 30.0 ml
  • Onions (peeled, cubed 20 mm x 25 mm) 675.0 g
  • Potatoes (peeled, cubed 20 mm x 25 mm) 660.0 g
  • Spinach (washed, drained, destalked, shredded 20 mm to 30 mm strips) 665.0 g
  • Butter/Margarine 100.0 g
  • Fresh parsley finely chopped (garnish) 2.0 g

Preparation

  1. Method

    1. In a pot, heat the oil and sauté the onions for 10 min until caramelised.
    2. Steam potato in combi oven for 10 min or until soft. (If there is no combi steamer, place 2 L of water in a pot and boil. Add the potatoes and boil for 10 min. Drain off water.)
    3. Steam spinach in combi oven for 4 min. Cool, squeeze out excess water and chop.
    4. In a pot, melt butter and add onions, Robertsons Veggie Seasoning and Knorr Original Aromat. Add potato and spinach and cook for further 8 min.
    5. Place in an insert and garnish with parsley.
  2. Chef Tip

    • Replace the potatoes with sweet potato. Remember presentation is so important so why not use a sprinkling of Robertson’s Veggie Seasoning to give your dish more veggie appeal.