Kumara, pancetta and parmesan mash

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How to make Kumara, pancetta and parmesan mash

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:35
  • Total Time : 0:45

Ingredients

  • 1.2kg kumara, peeled, roughly chopped
  • 35g unsalted butter, plus extra to serve
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 150g thickly sliced pancetta, chopped
  • 2 garlic cloves, crushed
  • 50g parmesan, finely grated
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 tablespoon chopped flat-leaf parsley leaves

Method

  • Step 1 Preheat oven to 180°C. Cook kumara in boiling salted water for 8-10 minutes until tender. Drain.
  • Step 2 Meanwhile, melt butter and oil in a frypan over medium heat. Cook onion and pancetta, stirring, for 5 minutes until onion softens and pancetta starts to crisp. Add garlic, stirring for another minute. Transfer mixture to a food processor with kumara, cheese and herbs. Season, then process until smooth. Place in a greased baking dish, cover with foil and bake for 25 minutes. Serve dotted with extra butter.

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