The Root Room: Maple Kumara, Bacon & Walnut

Name: The Root Room: Maple Kumara, Bacon & Walnut
Yield: Serves 4-6
Ingredients: ⅓ cup (100 g) maple syrup; 1 kg kumara, cut into 4cm cubes (peel if you like); 1 cup fresh italian parsley, roughly chopped; 2 tbsp olive oil; salt and freshly ground black pepper; Drizzle of balsamic vinegar; 4 rashers streaky bacon, pan fried until crispy, roughly chopped; 1 handful of baby spinach leaves; 1 cup (100 g) walnuts, toasted and roughly chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

1 kg kumara, cut into 4cm cubes (peel if you like)
⅓ cup (100 g) maple syrup

Side dish
Gluten-free

Method

Preheat oven to 180°C.

Line a shallow sided oven tray with baking paper. Add the chopped kumara and drizzle with maple syrup and olive oil. Season with salt and pepper. Toss well to coat.

Roast