Citrus Baked Kumara Food

CITRUS-BAKED KUMARA

Steps:

• Cook the scrubbed, unpeeled kumara in a covered container in a microwave until just tender. Stand until cook enough to handle, then cut into slices about 1cm thick, removing the skins if you want to. Arrange the slices in a large, flat ovenware dish which has been lightly buttered.
• Warm butter until melted. add remaining ingredients and heat until the sugar dissolves, then pour over the kumara. Bake at 180 degrees for 30minutes, or until surface is crisp and golden brown. Serve immediately.

KUMARA PIE

Steps:

• For the base.
• Process all the ingredients in a food processor until the pastry starts to come together.
• On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
• Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
• Cool.
• For the filling.
• Process all the ingredients in a food processor until well mixed.
• Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
• Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.

BAKED KUMARA RIBBONS

Steps:

• Peel the kumara and then using your potato peeler peel into ribbons.
• Toss them in the olive oil, salt & pepper.
• Spread out on a shallow baking tray.
• Bake in a hot oven about 10 mins until golden and crispy. Toss every few minutes to cook evenly. Keep an eye on them to prevent burning.
• Top off a green tossed salad with these and other goodies such as grated parmesan cheese, strips of red pepper, roasted cashews & chopped spring onions. Use your favourite dressing or just toss through a little olive oil & balsamic vinegar. Makes a simple salad look more impressive. :).

KUMARA CITRUS SALAD

Steps:

• Pre-heat oven to 180°C.
• Line an oven tray with baking paper.
• Peel Kumara and cut into serving sized pieces, peel onions and cut into wedges, place on oven tray, sprinkle with the brown sugar and bake for 35 minutes.
• Add the remaining ingredient to a jar and shake to combine.
• Place veges in a serving bowl, and pour over the dressing, toss to combine.

MASHED SWEET POTATO WITH CITRUS

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Prick potato all over with a fork and bake in a small baking dish until tender when pierced with a small sharp knife, about 1 hour. When potato is cool enough to handle, peel off skin with knife. Mash potato with remaining ingredients.

ROAST KUMARA SALAD

Steps:

• Preheat oven to 200C (180c fan forced).
• Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
• Combine the kumara, pine nuts, currants and coriander in a large bowl.
• Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.