How do you make roast kumara better? With the addition of roasted garlic butter, of course. This is the perfect side to any roast.
Serves: 8
INGREDIENTS
4 large Beauregard (orange) kumara
olive oil
sea salt and freshly ground pepper
2 heads garlic, top third cut off
100 grams butter at room temperature
2 tablespoons chopped flat-leaf parsley
METHOD
Preheat the oven to 180˚C.
Halve the kumara lengthways and brush both sides with olive oil. Place them, cut side up, in a baking dish and season with salt and pepper. Place the heads of garlic alongside, drizzle with a little olive oil and sprinkle with salt. Pour in 1 cup of water, cover the pan with aluminium foil and bake for 40 minutes until the kumara is tender and the garlic is soft. Uncover and bake for another 10 minutes. Keep warm in a low oven.
Squeeze one head of garlic into a bowl, add the butter and parsley, season and mash. Lightly rough up the surface of each kumara with a fork. Arrange them on a serving platter, top with a few knobs of the garlic butter and season.
Serve this with Cheese and Rosemary Twists to start, followed by Braised Lamb with White WIne, Baby Onions and Mushrooms. Enjoy a Pear and Chocolate Croissant Pudding to finish
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.