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Roasted Kumara & Aioli Dip

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.

 

Roasted Kumara

 

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