The Kumara take OVER!

The Kumara take over

The Kumara take OVER!

It’s not only the potato that you can bake and stuff with skin on. The Golden Kumara is a delicious alternative to your common stuffed potato ,  when baked with the skin on the kumara turns into a heavenly soft center full of a natural sweetness.

I’ve served mine layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves. The sweet tangy flavours of the balsamic reduction pared alongside the rich beef and sweet kumara so together like potato and gravy, a match made in heaven.

 All you have to do is pre-heat your oven to 180 degrees fan bake, wash kumara to remove unwanted soil and bake whole in a roasting dish for 1 hour until you can push a knife easily through the kumara. Make a cut along the to and pull apart slightly to make a cavity, fill with you desired topping , finish with cheese and grill for five minutes.

A tasty mid-week dinner

If you would like my recipe  for; Golden baked Kumara stuffed and layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves.

Comment below!

2 thoughts on “The Kumara take OVER!

    • Awsome !
      For the garlic rosemary reduction; Take 2 cloves of garlic and crush them , add 1 tbsp fresh rosemary to a small pan + 1 tbsp brown sugar and 5 tbsp balsamic vinegar . Cook over a small heat until it starts to boil , make sure you keep stirring and the mixture will thicken to a syrup add salt and pepper to finish . ( takes around 5 minutes to reduce to a syrup )
      Drizzle over the baked kumara and enjoy 🙂

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