The combination of honey, rosemary and garlic is used in many cuisines but I first tasted it while working in Aix-en-Provence in the south of France. My job was to truss up little farmed pigeons which were roasted in a small casserole with fresh rosemary, squashed garlic cloves with their skins still on, and delicious fragrant local honey (usually lavender or wild thyme). I will never forget standing over the casserole basting the bird with this amazing buttery coating of flavours. This is an easy and extremely tasty way to enjoy kumara as a side dish to serve with any main course. In fact, it’s pretty good on its own.
Ingredients
| 1 ½ kgs | Kumara, gold, peeled (Main) |
| 3 Tbsp | Olive oil |
| 1 tsp | Salt |
| 3 cloves | Garlic |
| 1 Tbsp | Rosemary, finely chopped (Main) |
| 2 Tbsp | Butter |
| 2 tsp | Honey, thyme, lavender or other single flora variety (Main) |
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Directions
- Heat oven to 200C. Dice the kumara into 2cm chunks. Bring to the boil in a pot of salted water, gently simmer for 10 minutes.
- Drain the water off and place kumara on a roasting tray. Drizzle with oil, season with salt, add the garlic cloves —unpeeled and squashed flat (they will be removed after roasting).
- Roast in the oven for 15-20 minutes until lightly golden and crisp, remove garlic cloves. Stir through the rosemary and butter so it melts and coats the kumara.
- Place in a hot serving dish, then season with pepper and drizzle with honey to finish.
