800g small kumara, scrubbed
Salt and freshly ground black pepper
½ cup light sour cream
75g blue cheese, coarsely chopped or crumbled
2 tbsp chopped fresh parsley
1. Heat oven to 190°C. Place kumara in a bowl, drizzle with oil and season with salt and pepper, then toss and rub kumara to coat. Place kumara in an oven pan and roast for 20 to 30 minutes until tender.
2. Combine sour cream, blue cheese and parsley. Remove kumara from the oven and cut slits lengthways down the centre. Split kumaras open and spoon some sour cream mixture on top of each. Serve immediately. Serves 4.
Tip: A nice creamy-style blue cheese blends well with the sour cream in this filling mixture. The topping is also delicious with small potatoes, baked in the same way.