Kumara Recipe

By Peter Gordon

A delicious fusion approach to cooking kumara is to steam 1kg until cooked then peel it.

Meanwhile put 200g of unsalted butter in a saucepan, cook until nut brown then add 2 teaspoons of fresh rosemary and a teaspoon of cumin seeds and sizzle for 20 seconds.

Mash that through the kumara with 4 tablespoons of Japanese shiro-miso paste (white miso) to season, instead of salt. The kumara mash becomes buttery and deliciously rich.

It's a really lovely way to serve this unique vegetable.