500g Yummo’s or baby kumara
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 bread and butter pickles, roughly chopped
small handful fresh parsley & dill, roughly chopped
Preheat the oven to 180°C fan bake.
Toss the Yummo’s 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