Kumara & Parmesan Bake
4-5 medium red kumara
20g butter
1 garlic clove, crushed
2 tablespoons fresh chopped rosemary
1/2 teaspoon sea salt
1 cup cream
3/4 cup milk
1/2 cup grated parmesan
Preheat the oven to 175ºC. Peel and slice the kumara into 2.5mm-thick slices. Grease an ovenproof serving dish with the butter and rub the garlic clove over the inside of the dish.
Arrange the kumara slices in layers in the bottom of the dish and sprinkle over the chopped rosemary and salt between the layers.
Heat the cream and milk together in a pan until until the mixture is nearly boiling.
Place the dish on a baking tray and pour over the hot cream and milk mixture.
Cover the dish with foil and bake the kumara in the preheated oven for 20 minutes. Remove the foil, sprinkle over the parmesan and bake the kumara uncovered for a further 20-30 minutes, or until kumara is tender and golden.
Serves 6-8 as a side dish.
20g butter
1 garlic clove, crushed
2 tablespoons fresh chopped rosemary
1/2 teaspoon sea salt
1 cup cream
3/4 cup milk
1/2 cup grated parmesan
Preheat the oven to 175ºC. Peel and slice the kumara into 2.5mm-thick slices. Grease an ovenproof serving dish with the butter and rub the garlic clove over the inside of the dish.
Arrange the kumara slices in layers in the bottom of the dish and sprinkle over the chopped rosemary and salt between the layers.
Heat the cream and milk together in a pan until until the mixture is nearly boiling.
Place the dish on a baking tray and pour over the hot cream and milk mixture.
Cover the dish with foil and bake the kumara in the preheated oven for 20 minutes. Remove the foil, sprinkle over the parmesan and bake the kumara uncovered for a further 20-30 minutes, or until kumara is tender and golden.
Serves 6-8 as a side dish.
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