Love! Kumara Recipes

It’s not hard to love kumara. With three colours to choose from, each with its own unique taste and texture, kumara is an incredibly versatile vegetable. Consider the possibilities!

They can be oven roasted, baked, boiled and mashed, steamed, BBQed or microwaved whole. They can be wedged, chipped, cubed, pureed, diced or sliced into rounds. They can be used in soups, salads, sides, curries, lasagne, hangis and even dessert. No wonder this versatile veggie is loved by Kiwis!

To showcase kumara’s versatility, we thought we would share some kumara recipes from our parent company website, deltakumara.co.nz

Love! Kumara’s Top 5 Recipe Links (For Now – Subject To Change Frequently!!)

1) Wild Kumara Salad
This is a ‘go-to’ recipe for any occasion or any season. Easy to make, healthy and delicious this will become a household favourite. http://www.deltakumara.co.nz/recipe/117-Wild-Kumara-Salad

2) Beauregard Kumara and Pistachio Scones
What’s not to love about a scone…and these beauties are made with the increasingly popular orange (or Beauregard) kumara. While they may look complicated, they are easy to make and are the perfect scone to whip up for a weekend lunch with the family. http://www.deltakumara.co.nz/recipe/116-Beauregard-Kumara-and-Pistachio-Scones

3) Giving this Kiwi staple a kumara twist, you’ll love this Scalloped Kumara recipe. Using any type of kumara (or mix and match for a colour bonanza), it makes the perfect side dish, summer or winter. http://www.deltakumara.co.nz/recipe/97-Scalloped-Kumara

4) Everyone loves a fritter – even more so when using two of New Zealand’s most favourite foods – kumara and mussels. These delicious fritters make a great weekend treat. Top with avocado or a tomato salsa for a fast and fab meal. http://www.deltakumara.co.nz/recipe/92-Kumara-and-Mussel-Fritters

5) Here at Delta, we love food with a twist. That’s why we are all fans of this Kumara Hummus: http://www.deltakumara.co.nz/recipe/89-Kumara-Hummus Not only do you get the goodness of kumara, but this pairs perfectly as a dip for your favourite raw veggies. You can also use this as a spread on toast or for sandwiches.

Love these recipes? Well, there is plenty more where these came from. Simply click here http://www.deltakumara.co.nz/recipes to be taken to our parent company home page where you will find kumara recipes galore. Bon appetite!

Our top tips

As kumara growers, we often get asked for our kumara top tips. Here’s a few suggestions for you from a growers (and growers’ wives!) point of view.

While we understand the need to peel, try to leave the skin on maybe every 3rd time you cook with it. There is so much goodness and fibre and vitamins in the skin, every now and then,  leave it on. Our new, Love! Kumara 500g Little Gourmets are a perfect, skin-on, pack. Small, whole, tender baby kumara are sorted for size, smoothness and quality. Don’t peel them – just rinse, dry and roast or cook to your preference.

To bake kumara whole, simply prick the skin and place in medium oven (170-180C) for 45 to 50 minutes. Perfect to make when you have the oven on for other meals. Serve the whole baked kumara for lunch the following day. Our new, Love! Kumara Easi-Peels, while specially selected for easy-peeling, are perfect for cooking whole in their skins thanks to their consistent, medium size. They will always cook evenly because we specially sort them for consistent size and shape.

If you have a BBQ, another way to make great kumara chips is on the BBQ, where some smoke and a bit of grease spackle won’t hurt anything or set off a smoke detector. Simply fire up the grill plate of the BBQ, coat with a bit of oil but not excessively so, then throw the kumara chips/wedges on the grill. The BBQ gives them a smokey, crispy finish and the fact you can be a bit more irresponsible with the quantity of oil they cook in means they end up with a fabulous soft/crisp texture.

Selecting & Storing Your Kumara

Kumara loves:

– Being stored in a cool, dry, place like your pantry. The best temperature is about 14ºC.
– Being handled carefully. They may look tough, but just like any veggie, they can bruise.
– Being eaten within a week or two of purchase. Kumara lasts for ages, but the fresher they are, the tastier and healthier they are.

Kumara does not love:

– The fridge. This is a big no-no as it can cause them go hard in the middle.
– Heat.  Your kumara will start growing little sprouty bits if they’re kept too warm.
– Plastic. To keep them at their best, remove from their bag and store in a cool, well-ventilated dark place.

Comments are closed.