Roasted Ku­mara, Caramelised Onion and Herb Salad

You can use small waxy pota­toes or an­other va­ri­ety of ku­mara, if de­sired, but the or­ange beau­re­gard is my first choice.

Dish - Everyday Dish - - Recipes -

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) 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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