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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!