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Kumara Puree

As part of his “basics recipes” Aaron says this one turns a humble, seasonal ingredient into a delicious side dish to serve with roast chicken or pan-fried fish


  • 100g butter
  • 1 small onion
  • 500g orange kumara, peeled & diced
  • 20g honey
  • 500ml chicken stock or water
  • Sea salt & white pepper


  1. Melt butter in a large heavy based saucepan over a medium heat.
  2. Add the onions and gently cook for 5 minutes to soften.
  3. Add the kumara and continue to cook over a medium to low heat until very soft and slightly caramelised.
  4. Add the honey and chicken stock, bring to simmer until the kumara is very soft and the liquid has reduced by half.
  5. Place the kumara into a liquidizer and puree until smooth. Season to taste with sea salt and white pepper.
  6. Pass through a fine sieve and refrigerate until needed.
  7. Gently warm through in a bain-marie to serve
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