Honey and Rosemary Kūmara

 

Ingredients:

1.5 kgs gold kūmara (or any variety), peeled and diced into 2cm chunks

3 Tbsp olive oil

3 cloves garlic, unpeeled and squashed flat

1 Tbsp fresh rosemary, finely chopped (or 1 tsp dried)

2 Tbsp butter

2 tsp honey

Salt and black pepper to taste

 Instructions:

Preheat oven to 200°C (fan 190°C).

Parboil the kūmara chunks in a pot of salted boiling water for 10 minutes, then drain well.

Roast the kūmara by placing the chunks on a roasting tray. Drizzle with olive oil, season with salt, and add the squashed garlic cloves. Roast for 15-20 minutes, or until lightly golden.

Finish by removing the tray from the oven. Discard the garlic cloves. Stir through the butter and chopped rosemary until the butter melts and coats the kūmara. Season with pepper and drizzle with honey just before serving.