great tasting kaipara kumara Check out this recipe section regularly for more great tasting recipe ideas. These recipes can be used with any variety of Kaipara Kumara...red, orange or gold. All Kaipara Kumara cook the same. It’s the colour combinations and different delicious tastes you will enjoy. maple-glazed kumara & pears 1kg Red Kaipara Kumara 2 pears, washed 1 head garlic 1 red onion, peeled 5 sprigs thyme 1⁄2 cup maple syrup 1⁄4 cup canola oil sea salt and milled black pepper, to taste Preheat the oven to 180°C. Line a deep-sided baking dish with non-stick baking paper. Wash the Red Kaipara Kumara well and pat them dry. Slice the kumara into quarters and place them in the baking dish. Cut the pears into quarters, cut away the cores and add them to the dish. Slice the onion into 8 wedges through the core. Separate the head of garlic into cloves and add them to the dish along with the onion, thyme, maple syrup and canola oil. Season with sea salt and milled black pepper. Roast in the oven for 40 minutes, tossing every 10 minutes until the glaze is sticky and the vegetables are cooked through. Serve hot as an accompaniment to roasted meats. Serves 6 print this recipe... try these... • maple-glazed kumara & pears • sweet chilli-glazed kumara • kumara & celeriac gratin • gold kumara stack • mediterranean kumara chips • caramelised onion & kumara mash • kumara sambal • kumara baked with apples • kumara rosti • zesty salsa • mash provencal • succulent root veg • kumara bread • sweet & sour vegetables • baked kumara • hedgehogs • kumara gratin

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