Roast kumara

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Preparation info
    • Difficulty

      Easy

Appears in
Vegetables: The new food heroes

By Peter Gordon

Published 2007

  • About

We tend to think of roots as being just potatoes, carrots and parsnips – but there’s a huge array of them out there. Many come to us from other culinary cultures, but you can be sure that they’re being eaten around the world all the time. The rule-of-thumb with roots is always to put them in plenty of cold water and bring them to the boil – although if you’re cutting them up into smaller pieces, cooking them in already boiling water is fine. All roots need to be firm and dense; if they feel

Method