Just clean and cook
Many use kumara as an addition to,or replacement
for, potatoes. Some, because they are also known as Sweet Potatoes, prepare them exactly as they would potatoes. Kumara are different from potatoes and so we can use them in different ways.
DON’T peel your kumara. Simply wash thoroughly and slice. It’s much easier than peeling them, they taste great cooked with the skin on and add great colour to the dish.
Colour adds excitement & interest
Most of us know about the Red variety of kumara, but look for the Gold and Orange varieties as well. Like the unpeeled red, these can add real colour and interest to any dish that you plate.
Feature just one of the colours or serve all three as a medley of colours, textures and tastes.
Pre Dinner Nibbles
Make something new of the ever popular pre-dinner chips and dip. Try making kumara wedges instead.
Make kumara wedges really different by using all three varieties, red, gold and orange kumara and see how great the different colours look served together.
Real Student Food
If you have children (and let’s face it especially boys) away at University or Polytech and they’re living in a Student Flat you can be certain that “Best Before” Dates on food will only be used as a roughest of guides.
Encourage them to buy and eat kumara. Kept in the pantry (the flat won’t even need a fridge) it will last a very, very long time, retain all its natural goodness and be delicious to eat.
If you have a recipe of your own for kumara we’d love to include it in our database. Submit your recipe here for our professional test kitchen to trial and if our chef likes it, we’ll include it with your name as the source.