Serve this flavourful Mediterranean inspired kumera gratin recipe to accompany roast lamb or chicken. The spices and herbs in this dish can be mixed up with what fresh or dried herbs you have on hand. A combination of thyme and sage work well together for a different spin.
- 3-4 medium Kumera (washed skin left on)
- 3 Garlic cloves crushed
- 1 tsp Cumin seeds
- 2 tsp Fennel seeds
- 2 tsp Coriander seeds
- Pinch salt
- 2 tbsp olive oil
- 1/2 cup cream
- 1/4 cup Parsley roughly chopped
For the nut topping:
- 1/4 cup flaked almonds
- 1/3 cup walnuts (roughly chopped)
- 2 tbsp maple syrup
Pre heat the oven to 180° degrees.
Slice the kumera into 5mm thick slices using a mandolin or cut by hand, toss into a large mixing bowl followed by the crushed garlic, olive oil and salt. In a morter and pestle, crush up the dried spice seeds then add to the mixing bowl. Mix through using your hands to thoroughly coat all sides of the kumera. Add a little extra olive oil if needed.
Align the Kumera slices up right in a baking dish so they are tightly packed. Cover with tin foil over the top and bake for 50 minutes.
Take the baking dish out of the oven, remove the tin foil and pour over the cream. Place back in the oven for 25 minutes un-covered, or until the slices start to crisp up and the liquids bubble at the sides.
Meanwhile the maple nuts can be made: line a small baking tray with baking paper, add the flaked almonds and walnuts, drizzle over with the maple syrup. Using a spatula stir to coat all sides of the nuts with the maple syrup and spread out on the tray. Bake for 15 minutes or until the nuts become golden and crispy. Remove from the oven.
Serve the gratin straight from the oven with a small handful of fresh herbs over the top and a good sprinkle of the maple nuts.
Prep time: 15 minutes
Cook time: 1:15 hr