POTATO AND KUMARA SALAD
Make and share this Potato and Kumara Salad recipe from Food.com.
Provided by ImPat
Categories Salad Dressings
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200C (180C fan forced).
- Line 2 baking trays with baking paper and place potato in a single layer on one prepared tray and drizzle with half the oil and season with salt and pepper and bake for 45 minutes or until golden and crisp and let cool.
- Place kumara on remaining tray and drizzle with remaining oil and season with salt and pepper and bake for 30 to 35 minutes or until golden and tender and then cool.
- Meanwhile heat a medium frying pan over high heat and add bacon and cook and stir for 3 to 4 minutes or until crisp and drain bacon on paper towels.
- Combine extra oil, vinegar, mustard and honey in a small crew top jar, seal and shake well to combine.
- Place vegetables in a large bowl and add onion, bacon, half the parsley and dressing. toss gently to combine.
- serve sprinkles with remaining parsley.
2 WAY BAKED KUMARA (WHITE FLESH OR 'BUSH BOK' SWEET POTATO)
These are so good! Tesco's are selling these under the name 'bush bok sweet potatoes' in the exotic veg section. White fleshed sweet potatoes are not always easy to spot as they look so similar to the orange fleshed variety. They have a lovely sort of chestnutty flavour. I find the white ones have a more purpleish edge to the skin. You can always scrape a bit of skin from the corner of 1 to find out. They really are worth hunting out and are best eaten plain with butter salt and pepper (Don't bother with any fillings) and perhaps some salad, or as they do in Mexico for a sweet snack, with butter condensed milk and cinnamon. Gorgeous!
Provided by robd16
Categories Lunch/Snacks
Time 47m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Set the oven to 200C/425°F.
- Bake as you would a regular potato, Pierce the skin with a fork and bake for around 45mins to an hour. Wrap in foil if you don't like a crispy skin.
- Split and slather in butter, salt and freshly ground black pepper.
- OR -.
- Split and slather in butter, condensed milk and cinnamon.
- Wonderful!
Nutrition Facts : Calories 183.1, Fat 8.1, SaturatedFat 5.1, Cholesterol 21.4, Sodium 128.8, Carbohydrate 26.2, Fiber 3.9, Sugar 5.4, Protein 2.1
CHEESY SWEET POTATO AND CAULIFLOWER
This is comfort food at its very best. Lovely, meaty, orange fleshed sweet potatoes combined with beautiful, earthy, cauliflower florets, all encased in a rich cheese sauce, crusty bits of grilled cheese gilding the top--what's not to like!
Provided by MarieRynr
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bake the sweet potatoes in a hot oven until tender. Set aside to cool for a few minutes. Put the cauliflower into a microwavable bowl, add a few TBS of water, cover with cling film and cook in the microwave for 5 minutes on high. Drain and set aside.
- Prepare the cheese sauce as below. Preheat your grill.
- Cut the sweet potatoes into wedges and lay them in the bottom of a greased oven proof dish. Drain the cauliflower and spoon it over the sweet potatoes. Spoon the hot cheese sauce over top (you may not need it all). Sprinkle with the grated cheese and the snipped chives. Grill for three to four minutes until golden and bubbling. Enjoy!
- To make the cheese sauce: Melt the butter in a saucepan and stir in the flour, stirring until smooth. Let cook over low heat for one minute to cook the flour then slowly stir in the milk, whisking until smooth. Add the bay leaf and cook over medium low heat, stirring, for about 10 minutes until thickened. Remove the bay leaf. Stir in the cheese and season to taste with salt, pepper and nutmeg.
Nutrition Facts : Calories 504.4, Fat 30.5, SaturatedFat 19, Cholesterol 92.9, Sodium 669.5, Carbohydrate 36.4, Fiber 4.1, Sugar 4.7, Protein 22.6
WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)
My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.
Provided by RonaNZ
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cut the kumara into bite sized cubes.
- Toss in 2 tablespoons of olive oil and season with salt and pepper.
- Bake in the oven for 15 minutes at 200C/400°F.
- Mix the mustard, lemon juice, and zest for the dressing.
- Add the olive oil a tablespoon at a time, whisking between each spoonful.
- Add finely chopped dill.
- Season to taste with salt and pepper.
- Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
- Put the spinach is a large bowl.
- Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
- Add the dressing and orange segments and toss through.
- Serve slightly warm on a large plate and decorate with nasturtium flowers.
SWEET POTATO STRATA
A layered dish consisting of white potatoes, sweet potatoes and a maple cream sauce. This is from a local restaurant that got so many requests for the recipe that they posted it for everyone to use. Try it and you won't be disappointed. I use a mandolin to slice the potatoes.
Provided by Marich
Categories Yam/Sweet Potato
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Prepare at least 24 hours in advance of serving.
- Preheat the oven to 400 degrees and butter a 9 x 12 baking dish.
- Layer the slices of potatoes in the pan. Begin and end with sweet potatoes. Five to eight layers depending on how thin the potatoes are sliced.
- In a sauce pan, combine the cream, syrup and brown sugar. Bring to a boil and stir constantly. Remove the mixture from the heat and pour over the layered potatoes.
- Cover with foil and bake for 40 minutes. Let cool and cut into 2 x 2 inch squares while still in the pan. Refrigerate for 24 to 48 hours. If you don't, it won't set properly and will be "soupy".
- Before serving cover and microwave on a safe plate or serving platter.
- Enjoy!
Nutrition Facts : Calories 292.9, Fat 17.7, SaturatedFat 11, Cholesterol 65.2, Sodium 51.2, Carbohydrate 32.2, Fiber 2.5, Sugar 11.5, Protein 2.8
CITRUS-BAKED KUMARA
Kiwis clearly identify kumara as one of their favorite vegetables. Their lovely sweetness is particularly good when combined with a hit of citrus, as it is in this recipe
Provided by hard62
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 17.8, Sodium 99.2, Carbohydrate 28.6, Fiber 2.7, Sugar 14.2, Protein 1.6
SUGAR GLAZED KUMARA ( SWEET POTATO )
A great veggie side for a roast or grill. Regular potatoes can be used for this dish or a mixture of kumara and potatoes
Provided by Jubes
Categories Yam/Sweet Potato
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Add the peeled and chopped kumara to a saucepan of boiling water. Boil for 10 minutes, or until just tender. Drain.
- Heat the oil in a frypan. Add the sugar and stir over a low heat until lightly golden.
- Add the kumara in a single layer and cook until evenly coated with the glaze and heated through. Be as gentle as possibe when moving the kumara (this is to keep it looking in good shape). Shake the pan regularly to keep the kumara from sticking to the pan.
- Sprinkle with salt and serve.
Nutrition Facts : Calories 256, Fat 9.2, SaturatedFat 1.2, Sodium 479.3, Carbohydrate 41.9, Fiber 5, Sugar 15.3, Protein 2.6
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