You can use small waxy potatoes or another variety of kumara, if desired, but the orange beauregard is my first choice.
Serves: 8
INGREDIENTS
3 large orange kumara, scrubbed
2 onions, thinly sliced
2 cloves garlic, crushed
olive oil
sea salt and ground pepper
Dressing
⅓ cup sour cream
2 tablespoons wholegrain honey mustard
2 tablespoons pickle juice from zucchini pickles jar
½ cup zucchini pickles, roughly chopped (bread and butter pickles)|
small handful fresh herbs, roughly chopped (I used parsley and dill)
METHOD
Preheat the oven to 180°C fan bake.
Cut the kumara into large chunks and toss with olive oil, salt and pepper. Roast for about 40 minutes until golden and tender, turning occasionally. Set aside.
Heat 2 tablespoons of oil in a large sauté pan and cook the onions and garlic with 1 teaspoon salt for about 30 minutes until very soft and deeply golden, stirring often. Cool.
Dressing: Whisk the sour cream, mustard and pickle juice together in a large bowl and season well.
Add the kumara and toss together, then add the caramelised onions, pickles and half the herbs and gently combine.
To serve: Transfer to a serving bowl and top with the remaining herbs. Serves 8.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.