Kumera Wedges With A Honey Mustard Dip

Description

Serve the wedges with the mustard dip or good ole sour cream and sweet chili sauce , if you prefer. As a variation you can use other root veges to make some wedges- potato, carrots, parsnip. For a gluten-free diet ensure your seasonings/spices and yogurt are suitable

Ingredients

• Kumara
• Lime
• Coriander Seeds
• Ground Cinnamon
• Fresh Ground Black Pepper
• Salt
• Coarse Grain Mustard
• Honey
• Lime Rind
• Yogurt
• Fresh Herbs
• Salt And Pepper

Instructions

1. Preheat the oven to 200c
2. Peel the kumera
3. Cut in half lenghways and then slice into thick wedges
4. Set aside
5. Using a large bowl-mix the remaining wedges ingredients
6. Add the kumera wedges and coat evenly
7. Place the wedges on roasting trays in a single layer bake aprrox 40 minutes
8. Check whilst cooking and turn over a few times
9. Cook until browned and tender through
10. Prepare the dip while the wedges are cooking- mix the mustart and honey
11. Add all remaining ingredients and mix well to combine
12. Serve slightly cooled wedges with the dip
13. Sprinkle over some extra chopped herbs as garnish
14. Season with salt to taste