Name: Candied kumara with orange gremolada
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1.5 kilogram baby kumara, peeled; salt and freshly ground black pepper; finely grated zest 1 orange; 2 tablespoon orange juice; 2 tablespoon lemon juice; 2 tablespoon brown sugar; 2 tablespoon butter; 2 tablespoon finely chopped parsley; 2 clove garlic, peeled and finely chopped

Candied kumara with orange gremolada

To save time on the day, the kumara can be peeled up to 24 hours before cooking. Transfer to a deep pot and cover the top with a clean tea towel. Keep them somewhere cool, though not in the fridge (do not add water).

Serves 6

Cook

45M

Ingredients

1.5 kilogram baby kumara, peeled

salt and freshly ground black pepper

finely grated zest 1 orange

2 tablespoon orange juice

2 tablespoon lemon juice

2 tablespoon brown sugar

2 tablespoon butter

2 tablespoon finely chopped parsley

2 clove garlic, peeled and finely chopped

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.

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