Kumara And Gruyere Wedges Food
SWEET POTATO (KUMARA) WEDGES
This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.
Provided by Nikki Harris
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
- In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
- Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 98 g, Fat 2.9 g, Fiber 14.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 250.2 mg, Sugar 19.1 g
KUMARA AND GRUYERE WEDGES
This recipe is doubly Australian. Firstly it comes from the Australian Women's Weekly cookbook "Muffins, Scones and Breads" and secondly Kumara is a type of Australian orange sweet potato. I have made a few recipes from this book (which belongs to my DH) and they've all been very successful; this recipe is on my list of ones to try. Posted for Zaar World Tour 2005. NOTES: Preparation and cooking time for the kumara is not included. Australian chefs use a larger tablespoon measure so will only need 2 tbsps of cashews.
Provided by Mrs B
Categories Quick Breads
Time 55m
Yield 16 wedges
Number Of Ingredients 11
Steps:
- Grease a deep 19cm square cake pan; heat oven to 500F / 240C /gas mark 7; mix together the spicy topping ingredients so that they are well combined.
- Place butter and flour in a large bowl and rub in the butter.
- Stir in cheese and chives then add 1 beaten egg and the mashed kumara; stir in enough milk to mix to a soft sticky dough.
- Turn dough onto a floured surface, knead until smooth.
- Press dough into the prepared pan, brush with the second beaten egg, sprinkle with spicy topping then press topping firmly into the dough; using a floured, serrated knife, cut dough into quarters, then diagonally into 16 triangles.
- Bake for 15 minutes then reduce the temperature to 375F / 190C /gas mark 4 and bake for a further 10 - 15 minutes.
- Remove from oven and allow to stand a few minutes before turning onto a wire rack to cool.
Nutrition Facts : Calories 231, Fat 10.9, SaturatedFat 6, Cholesterol 56.9, Sodium 417.4, Carbohydrate 22.4, Fiber 1.4, Sugar 1.1, Protein 10.5
KUMERA WEDGES WITH A HONEY MUSTARD DIP
Serve the wedges with the mustard dip or good ole sour cream and sweet chili sauce , if you prefer. As a variation you can use other root veges to make some wedges- potato, carrots, parsnip. For a gluten-free diet ensure your seasonings/spices and yogurt are suitable
Provided by Jubes
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C.
- Peel the kumera. Cut in half lenghways and then slice into thick wedges. Set aside.
- Using a large bowl-mix the remaining wedges ingredients. Add the kumera wedges and coat evenly.
- Place the wedges on roasting trays in a single layer Bake aprrox 40 minutes. CHeck whilst cooking and turn over a few times. Cook until browned and tender through.
- Prepare the dip while the wedges are cooking- mix the mustart and honey. Add all remaining ingredients and mix well to combine.
- Serve slightly cooled wedges with the dip. Sprinkle over some extra chopped herbs as garnish. Season with salt to taste.
Nutrition Facts : Calories 258.9, Fat 1.9, SaturatedFat 1, Cholesterol 6, Sodium 447.3, Carbohydrate 57, Fiber 8.6, Sugar 15.5, Protein 5.8
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