This flavour combination creates the most delicious mash. We love using kumara because it has a natural sweetness, however, we also often make this with potato or cauliflower. You could even do a mixture.
Simply use whatever you have lying around that needs using.
For a bit of spice, add roughly chopped chilli or chilli flakes to the oil when frying the garlic and rosemary.
Ingredients
| 4 | medium orange kumara, peeled cut into large cubes |
| 2 Tbsp | miso paste |
| 2 Tbsp | oil |
| 2 Tbsp | fresh rosemary, roughly chopped |
| 5 strips | lemon zest, using a peeler |
| 4 cloves | garlic, crushed and roughly chopped |
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Directions
- Place the kumara in a pot and cover with water. Bring to the boil and reduce it to a simmer, cooking until the kumara is soft (around 20-30 mins). Once the kumara has softened, drain the water and add the miso. Using a fork or stick blender, mash kumara until smooth.
- While the kumara is cooking, heat up a pan and add oil, rosemary, lemon zest and garlic. Fry off for 2-3 mins. Add to the kumara and mix to combine. Serve warm.
- This will last in an airtight container in the fridge for up to 3 days
Two Raw Sisters - Margo and Rosa Flanagan - are all about creating healthy, happy, food. Discover more at tworawsisters.com or follow on Instagram @tworawsisters
