Kumara gratin
60 min
Warren Elwin puts a tricolore of kumara through their paces.
Ingredients
| 50 g | Butter |
| 1 clove | Garlic, crushed |
| ½ tsp | Nutmeg, grated |
| 6 | Kumara, 2 each of gold, orange and red (Main) |
| ¾ cup | Cream |
| 1 | Egg, yolk only, beaten |
| 1 | Orange, zested |
Directions
- Preheat oven to 170C. Mix butter with garlic, nutmeg and salt and pepper to season.
- Peel and finely slice kumara (the mandolin does this best). Liberally grease a rectangular cake tin with the butter, then layer the kumara in by colour, seasoning with a little salt and pepper as you go.
- Mix cream with egg yolk and the zest. Pour over the kumara, pressing it all down, then bake in the oven for an hour, or until golden and completely tender to the knife.
- Let it rest for a while before removing from tin and slicing to serve.