OVEN-ROASTED KŪMARA WITH DATE, CHILLI AND CORIANDER SEED BUTTER

Conventional wisdom – at least in my household – is that there’s nothing better than a roasted potato. Call me contrary, but I reckon a roasted kūmara knocks a roasted spud out of the park every time. Even our dog, who has become a bit of a dietary fusspot in recent months, loves them (though, to be fair, he wolfs down plain, boiled kūmara too).

Here’s my new favourite way to eat roasted kūmara – bathed in sweet, salty, spiced butter. 

ROASTED KŪMARA WITH DATE, CHILLI AND CORIANDER BUTTER

There are lots of absolute whopper kūmara out there, but I think the smaller ones (about 20cm long) are best for this recipe. Choose the purple-skinned variety (confusingly, these are called ‘Original Red’) as these are best for roasting or turning into chips. Keeping the skin on means saving time and nutrients – just give them a scrub under the tap, trim off any hairy bits and dry them well with a clean tea towel before proceeding with the recipe.

  • For the kūmara:
  • 4 small red kūmara (look for the Original Red variety)
  • 2 teaspoons olive oil
  • For the butter:
  • 125g butter (softened, but not melted)
  • ½ cup finely chopped dates
  • 1 teaspoon coriander seeds
  • Finely grated zest of 1 small orange
  • A good pinch of chilli flakes or ½ a small red chilli, finely chopped
  • Salt and freshly ground black pepper

Heat the oven to 200C. Rub the kūmara all over with olive oil and set on a small baking tray. Bake in the oven for 25-30 minutes, until the kūmara are soft (they should yield to the pressure of a finger).

While the kūmara are baking, put the butter, dates, coriander seeds, orange zest and chilli in a small bowl. Beat until well combined. Season to taste with salt and pepper. Set aside (this can be done in advance and kept, covered, in the fridge for up to a week).

When the kūmara are cooked, remove them from the oven. Cut down the centre of each one and dollop a quarter of the butter on top. Serve immediately. Serves 4 as a side dish (or serve one per person with a green salad for lunch).

Hot tip: if you don’t have or don’t fancy kūmara, take it from me that the butter is DELICIOUS on hot toast or crumpets. Especially crumpets that are a little bit charred at the edges.

Want more kūmara inspo?

Here’s a love letter to kūmara that includes some handy advice about varieties and growing your own.

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