Name: Kumara gratin with goat’s cheese and hazelnuts
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 1/2 cup hazelnuts; 2 kilogram kumara, peeled, cubed; 2 tablespoon extra virgin olive oil; 40 gram butter; 2 large leeks, sliced; 1 teaspoon chopped sage, plus extra sprigs, to garnish; 180 gram soft goat's cheese, crumbled; 300 millilitre lite sour cream

Kumara gratin with goat’s cheese and hazelnuts

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Serves 8

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

1/2 cup hazelnuts

2 kilogram kumara, peeled, cubed

2 tablespoon extra virgin olive oil

40 gram butter

2 large leeks, sliced

1 teaspoon chopped sage, plus extra sprigs, to garnish

180 gram soft goat’s cheese, crumbled

300 millilitre lite sour cream

Method

1.Preheat oven to hot, 200°C.

2.Spread hazelnuts on a baking tray; bake 8-10 minutes, until fragrant. Transfer to a clean tea towel and rub until most of the skin has come off. Roughly chop; set aside.

3.In a large bowl, combine kumara and oil. Season to taste; toss well. Spread on a baking tray; bake 30-35 minutes, tossing occasionally, until tender and beginning to brown.

4.Meanwhile, melt butter in a frying pan over medium heat. Saute leek and chopped sage 10-15 minutes, until tender; season to taste.

5.Reduce oven temperature to moderately hot, 190°C.

6.Lightly grease a baking dish. Spread half the leek mixture in dish; sprinkle with half the kumara and half the cheese. Repeat with remaining leek mixture, kumara and cheese.

7.Spread over sour cream and scatter with hazelnuts. Bake, uncovered, 25-30 minutes, until heated through and bubbling. Serve garnished with extra sage sprigs.

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