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Roasted Kumara & Aioli Dip

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Roasted Kumara

 

Ingredients:

4 large kumura

3 cloves crushed garlic

Sprig of fresh rosemary (chopped)

Wild Fennel Co. duck seasoning 

100ml olive oil

Store bought aioli

 

Method:

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. 

Note:

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

Duck Seasoning

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