You can use small waxy potatoes or another variety of kumara, if desired, but the orange beauregard is my first choice.
3 large orange kumara, scrubbed
2 onions, thinly sliced
2 cloves garlic, crushed
sea salt and ground pepper
⅓ cup sour cream
2 tablespoons wholegrain honey mustard
2 tablespoons pickle juice from zucchini pickles jar
½ cup zucchini pickles, roughly chopped (bread and butter pickles)|
small handful fresh herbs, roughly chopped (I used parsley and dill)
Preheat the oven to 180°C fan bake.
Cut the kumara into large chunks and toss with olive oil, salt and pepper. Roast for about 40 minutes until golden and tender, turning occasionally. Set aside.
Heat 2 tablespoons of oil in a large sauté pan and cook the onions and garlic with 1 teaspoon salt for about 30 minutes until very soft and deeply golden, stirring often. Cool.
Dressing: Whisk the sour cream, mustard and pickle juice together in a large bowl and season well.
Add the kumara and toss together, then add the caramelised onions, pickles and half the herbs and gently combine.
To serve: Transfer to a serving bowl and top with the remaining herbs. Serves 8.