Hasselback maple and sage kumara
Looking for a beautiful vegetarian dish this festive season? Then look no further. Our hasselback maple and sage kumara is tender, sweet and herbaceous; there’s nothing not to love about this melt in the mouth delight!
- 2 large orange kumara
- Pams Olive Oil
- 50g Pams Butter
- 2 tbsp chopped + 1/4 cup fresh sage leaves
- 1 tsp dried mixed herbs
- 2 tbsp Pams Finest Pure Canadian Maple Syrup
- 2 tbsp chopped walnuts or pecans, lightly toasted
- Preheat your oven to 200 ̊C fan bake. Cut the kumara in half lengthways, then place the halves skin side up on a lined tray, then drizzle with olive oil and season with salt and pepper. Bake for 10 minutes or until the kumara begins to soften.
- To make the maple and sage butter, place the butter, 2 Tbsp chopped sage, dried herbs and a drizzle of olive oil in a saucepan. Place over a medium heat and cook while stirring until the butter has melted and begins to turn foamy.
- Once foamy, add the maple syrup to the butter and stir to combine. Season with salt and pepper.
- Transfer the kumara halves to a board and use a sharp knife to cut multiple slices through the rounded sides; ensuring not to cut all the way through the kumara. Return to the roasting tray.
- Generously baste the kumara halves in the butter mixture, then return to the oven and cook for a further 15-20 minutes or until golden and tender; basting in butter every 10 minutes.
- To finish, bring a frying pan to a medium to high heat with a generous drizzle of olive oil. Once hot, pan fry the remaining sage leaves until crispy, then drain on a paper towel.
- Garnish the cooked kumara with crispy sage leaves, toasted nuts and a drizzle of maple sage butter. Serve immediately while hot and enjoy.