A simple side dish that steals the spotlight...

 

Ingredients:

  • 2 large kumara, chopped into large chunks
  • Drizzle of olive oil
  • Fresh rosemary
  • Salt & Pepper
  • 1/2 cup Pickle Kraut
  • 1/2 cup plain yoghurt
  • Juice from 1/2 a lemon

 

Instructions:

  • Toss the chopped kumara with olive oil, fresh rosemary, and salt and pepper, then roast at 180°C for 35-40 minutes.
  • To prepare the dip, mix yoghurt with fresh lemon juice to create a zesty dipping sauce.
  • Top the roasted kumara with Pickle Kraut and serve alongside the yoghurt.

 

Tags: Cooking at Home Easy Recipes Fermented Foods Gut Health Healthy Eating Healthy Recipes Probiotic Foods Sauerkraut Vegetarian Options
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