Ingredients
Method
1.Put kumara in a large saucepan, cover with cold water and salt lightly. Bring to a gentle boil, then lower the heat and cook gently for 5 minutes, until half-cooked or the kumara can’t quite be pierced with a knife.
2.While the kumara are cooking, zest the orange, cover and set aside, then squeeze the juice. Preheat oven to 200°C (fan forced).
3.When the kumara is ready, drain and put them in a shallow ovenproof dish lined with baking paper, add orange and lemon juices, and roll the kumara around in the dish to coat. Season with salt and pepper, scatter with brown sugar and dot with butter. Cook for about 40 minutes, turning carefully 2-3 times with two spoons.
4.Make the gremolada in a small bowl by mixing the parsley, garlic and reserved orange zest. Once the kumara is ready, sprinkle with the gremolada and serve.