1 medium sized butternut
1 medium sized sweet potato
2 cobs of corn
2 gem squash
1 packet potato bake
1 tin creamed style corn
Wash vegetables well and slice, there is no need to peel any of it, just was the skins well. Steam vegetables with little water, 1 cinnamon stick, 1 cardamon pod.
When vegetables are cooked, place into a casserole. Mix the potato bake according to the packet instructions. Add the tinned corn, mix and pour over veggies. Sprinkle dried herbs over and add little pieces of butter.
Bake at 180 degrees Celsius until bubbling and thick.
– Follow same steaming method if you cook your vegetables in your pressure cooker. Your cooker should be set on high pressure for approximately 15 minutes – depending on how much veggies you have. That’s the way I cook mine.
– You can sliced green pepper and onion to the veggies.
– Add more or less or the vegetables that you prefer.
And most of all… Enjoy!