By Brett McGregor
Serves 4 as a side
Ingredients
Method
Preheat oven to 160 degrees Celsius.
Slice kumara in half lengthwise, take a sharp knife and make slices ¾ through the skin (be careful not to slice all the way through), make these slices about a ½ cm apart.
Place olive oil, 2 tbsp maple syrup and salt and pepper into an oven proof dish. Add the kumara and brush over olive oil mixture. Cover with tin foil and bake for about 40 minutes – until soft.
While the kumara is cooking make the topping. Heat a fry pan on a low heat and add the bacon, cook for 3 minutes then add the garlic. Cook slowly to render the fat and crisp the bacon (a further 5 minutes). Drain onto a paper towel to cool. In a bowl add the parsley, zest, bacon and garlic along with the almonds. Season and combine.
When kumara cooked, remove from oven and brush with left over maple. Sprinkle over topping mixture and serve.
Recipe created by Brett McGregor
Serves 4 as a side
Ingredients
- 3 Sweetas Kumara (any variety)
- 3 tbsp Olivado Olive oil
- 3 tbsp maple syrup – divided measure
- Salt & pepper to taste
- Topping
- 3 rashers streaky bacon, finely sliced
- 1 clove garlic, finely sliced
- 3 tbsp chopped parsley
- Zest of a lemon
- 60g sliced almonds
- Salt and pepper to taste
Method
Preheat oven to 160 degrees Celsius.
Slice kumara in half lengthwise, take a sharp knife and make slices ¾ through the skin (be careful not to slice all the way through), make these slices about a ½ cm apart.
Place olive oil, 2 tbsp maple syrup and salt and pepper into an oven proof dish. Add the kumara and brush over olive oil mixture. Cover with tin foil and bake for about 40 minutes – until soft.
While the kumara is cooking make the topping. Heat a fry pan on a low heat and add the bacon, cook for 3 minutes then add the garlic. Cook slowly to render the fat and crisp the bacon (a further 5 minutes). Drain onto a paper towel to cool. In a bowl add the parsley, zest, bacon and garlic along with the almonds. Season and combine.
When kumara cooked, remove from oven and brush with left over maple. Sprinkle over topping mixture and serve.
Recipe created by Brett McGregor
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