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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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.