Two Raw Sisters: Miso, fried garlic & rosemary kumara mash

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

Directions

1. 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.
2. 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.
3. 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

• Serves: 4-6