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Sticky miso hasselback kumara with pear and sage

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Serves: 8
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )
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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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.

Author:Kerrie Ray
Photographer: Mark O'Meara
First published: Dec 2018
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