Recipe by mariarch
This is an adaptation of a recipe borrowed from a friend. I find it is a great way to get the kids to eat different veggies as I can hide them in the sauce. After my first review I have revised the amounts and prep time. This was my first recipe post and I just sort of chuck everything into this recipe, so sorry if I misled!
Top Review by Jewelies
This is an excellent recipe. Really, really tasty and so easy to throw together. I think I would have used about 8 or so cups of cut up vegies. Sweet potatoes, broccoli, cauliflower, onion and a handful of frozen peas. I also added some fresh basil and parsley out of my garden as well as a shake of garlic salt as I only had plain cream cheese on hand. I did need to cook quite a bit longer than stated. About 90 minutes and maybe because of the amount of veggies I used. This one goes into my favourites cookbook!
- mixed vegetables (enough for a casserole dish I use potato, pumpkin, leek, carrot, sweet potato anything on hand reall)
- 500 ml chicken stock
- 1 (250 g) container cream cheese with garlic and herbs
- 2 tablespoons cornflour (mixed with 2tbsp water to make slurry)