Kūmara Bake
This Kūmara bake is perfect for sharing with Te Whānau me ngā Hoa (Family and Friends). I love making it with different varieties of Kūmara as the colours make it even more festive.
Why This Recipe Works
- Four basic ingredients
- Savoury yet sweet, the flavours of the kūmara are enhanced with the rosemary
- Perfect for a shared meal
Ingredients you will need
To make my Kūmara bake you will need Kumara, I like to use a mixture of varieties so that the final dish is colourful. You will also need:
- Butter
- Olive oil
- Rosemary
- Salt and pepper
Ingredient Notes and Substitutes
- Rosemary: You can use either fresh or dried. Thyme also works well in this recipe.
- Butter and Olive oil: I find the combination of the two gives the best flavour.
- Kūmara: This recipe will work with any variety of kūmara, I like to use a mixture to create a rainbow of colours.
This recipe was sponsored by Countdown.
For the first time in Aotearoa, Matariki will officially be celebrated as a rā whakatā ā-ture (public Holiday) on Friday the 24th of June 2022.
It is an opportunity for all people of Aotearoa to come together and reflect on the tau (year) that has passed, celebrate the present, and plan for the future.
Countdown has all the Kai you will need to celebrate Matariki. Kūmara is in season and great value at the moment.
Step by step instructions
Below are illustrated step-by-step instructions to make my ** Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 200 degrees celsius
Step one: Thinly slice your kumara into disks, I used a mandolin for this but you can use a sharp knife.
Step two: Melt the butter, add the olive oil and rosemary to the melted butter and mix to combine. Pour half of the butter/oil and rosemary mix into the bottom of a large baking dish.
Step three: Arrange the slices of kumara into the baking dish so that they eventually sit almost vertically rather than lying flat.
Step four: Season the kumara with salt and pepper. Brush the kumara slices with the remaining butter/oil.
Step five: Cover the baking dish with either a well-fitted lid or tin foil and bake for 1 hour at 200 degrees.
Remove the lid or foil and bake for a further 10 minutes or so, so that the edges become a little golden.
Enjoy!
Blessing/Karakia
For the last seven years my children have been attending a Kindergarten in Tauranga. Before every meal they say this short, sweet karakia. We now use it at home sometimes and will definitely include it during our Matariki family dinner.
Ki taku whānau, me ngā hoa, me te kai, Kia Ora
For family, friends and food, Thank you
Other recipes you may like
Over the past few years as a family we have been celebrating Matariki as a family. These are some of the recipes that have become tradiion for this time of year for my whānau.
- Sweet Kumara Pie
- Galaxy cookies for Matariki
- The most special hot chocolate
- Non-alcoholic mulled wine
- Star shaped hot chocolate toppers
Kumara Bake
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Ingredients
- 1.5 kilograms Kumara 3 medium
- 25 grams salted butter
- 3 Tablespoons olive oil
- 1 teaspoon dried rosemary (1 tablespoon fresh chopped) (1 tablespoon fresh chopped)
- salt and pepper
Instructions
- Preheat your oven to 200 degrees celsius
- Thinly slice your kumara into disks, I used a mandolin for this but you can use a sharp knife.
- Melt the butter, add the olive oil and rosemary to the melted butter and mix to combine.
- Pour half of the butter/oil and rosemary mix into the bottom of a large baking dish.
- Arange the slices of kumara into the baking dish so that they eventually sit almost vertically rather than lying flat.
- Season the kumara with salt and pepper.
- Brush the kumara slices with the remaining butter/oil.
- Cover the baking dish with either a well fitted lid or tin foil and bake for 1 hour at 200 degrees.
- Remove the lid or foil and bake for a further 10 minutes or so, so that the edges become a little golden.
- Enjoy!
Video
Notes
- Rosemary: You can use either fresh or dried. Thyme also works well in this recipe.
- Butter and Olive oil: I find the combination of the two gives the best flavour.
- K?mara: This recipe will work with any variety of k?mara, I like to use a mixture to create a rainbow of colours.
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