Sticky miso hasselback kumara with pear and sage
Reviewed by our expert panelServes: 8
Time to make: 1 hr 15 mins
Hands-on time: 15 mins
Total cost: $8.80 / $1.10 per serve
(at time of publication)
Ingredients
- 8 small kumara, skin on
- ½ cup fresh sage leaves
- 2 medium pears, skin on, halved, thinly sliced
- spray oil
- 1 tablespoon miso paste
- 2 teaspoons reduced-salt soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons mirin (see tips)
- 2 cloves garlic, crushed
- 1 tablespoon honey
- micro herbs, to garnish (optional)
Instructions
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Thinly slice kumara, almost all the way through, but keep bases intact. Place, cut-side up, on prepared tray.
2 Place sage and pear slices randomly between kumara slits. Spray with olive oil. Bake for 10 minutes.
3 In a small bowl, combine miso, soy, sesame oil, mirin, garlic and honey to a smooth paste. Brush or drizzle mixture over kumara, bake for another 10 minutes then repeat brushing. Bake for a further 20-30 minutes, brushing at 10-minute intervals, until kumara are golden, sticky and tender. Serve.
Variations
Make it gluten free: Check soy sauce, miso and mirin are gluten free.
Make it vegan: Use maple syrup instead of honey.
HFG tip
Find mirin in the international aisle of the supermarket, or use 1 teaspoon sugar as a substitute.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 127cal
-
Kilojoules 530kJ
-
Protein 2g
-
Total fat 3g
-
–Saturated fat 0g
-
Carbohydrates 20g
-
–Sugars 14g
-
Dietary fibre 3g
-
Sodium 130mg
-
Calcium 20mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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