Roasted Kumara & Aioli Dip

Roasted Kumara



4 large kumura

3 cloves crushed garlic

Sprig of fresh rosemary (chopped)

Wild Fennel Co. duck seasoning 

100ml olive oil

Store bought aioli



Pre heat oven to 200c.

Cut Kumura into wedges and mix in a bowl with the crushed garlic, chopped rosemary, olive oil and half of the packet of Wild Fennel Co. duck seasoning. Place on a baking tray leaving a centimetre gap between each wedge to ensure even roasting throughout cooking. 

Cook for 20 minutes and be sure to turn kumura halfway through cooking.Leave for longer if you prefer a crispier finish. Place in a bowl when cool enough to handle and dip in a creamy aioli. 


Try our smokey paprika seasoning mixed throughout the aioli for a spicy dip, or a splash of chilli & lime hot sauce.

Duck Seasoning

Newer Post →