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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish. Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables. Bake, covered, for 30 minutes. Remove cover and bake for another 25 minutes or until vegetables are tender. Serve.