Sticky miso hasselback kumara with pear and sage

Serves: 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)

Sticky miso hasselback kumara with pear and sage

Ingredients
Nutrition Info.(per serve)

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)

Nutrition Info

Kilojoules 530kJ
Calories 127cal
Protein 2g
Total fat 3g
Saturated fat 0g
Carbohydrates 20g
Sugars 14g
Dietary fibre 3g
Sodium 130mg
Calcium 20mg
Iron 0.5mg

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.

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