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.