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Baked kumera

Ingredients

4 medium Kumera 

1 tablespoon butter, melted

1 teaspoon olive oil

1 teaspoon finely chopped fresh thyme leaves

1 garlic clove, finely grated 

Salt and freshly ground black pepper

1/3 cup nonfat Greek-style yogurt

1 spring onion , white and green parts chopped

Method

Preheat the oven to  —–degrees . Line a baking sheet with aluminum foil.

Make a series of slices along each potato, slicing 2/3 of the way through.

Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.

Place on the baking sheet and roast until the center of the kumeraare tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the kumera from the oven and run a fork gently across the tops of thekumera , using light pressure, to fan the slices and separate them from one another.

Meanwhile, stir the yogurt and spring onion with a pinch salt and a pinch pepper. Serve the sauce with the kumera.

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