YOU WILL NEED:
4 large kumura
3 cloves crushed garlic
Sprig of fresh rosemary (chopped)
Wild Fennel Co. Duck seasoning
100ml olive oil
Store bought aioli
TO MAKE:
Preheat oven to 200c.
Cut Kumara 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 the kumara halfway through cooking.Leave for longer if you prefer a crispier finish. Serve in a alongside some creamy aioli.
CHEF'S TIP:
Try our smokey paprika Pork seasoning mixed through the aioli to spice it up, or a splash of chilli & lime hot sauce.
