Quick and Easy

Hasselback kumara with green yoghurt sauce

These hasselback kumara are a pretty cool side dish to create and taste fantastic when served with a fragrant coriander-infused sauce. Plus, they’re a smashing match for beef rib roast. Photography by Jani Shephered/Gatherum Collectif
Hasselback kumara with green yoghurt sauce
6
10M
40M
50M

This recipe was first published in Taste magazine.

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Ingredients

Green yoghurt sauce

Method

1.Preheat the oven to 190°C fanbake.
2.Make a series of slices at 5mm intervals along each kumara, slicing two-thirds of the way through each time.
3.Drizzle olive oil on the kumara and rub it in between the slices. Sprinkle generously with sea salt and cracked black pepper and roast in the oven until softened, golden and crisp (around 40 minutes).
4.In a blender or processor, mix together the ingredients for the yoghurt sauce. Check seasoning and add some sea salt or extra hot sauce or lime juice as required. Serve with the hot roasted kumara.
  • Check label if eating gluten free. – Serves 6-8. – This recipe uses orange kumara but gold or red types work just as well.
Note

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