Baked Kumara Ribbons Recipes
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
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
BAKED KUMARA RIBBONS
These are great used as a topping for a green tossed salad. One way of getting another vegetable into your diet!! I like to use the orange coloured ones for these but I have also used the golden and the ordinary purple skinned ones if I haven't been able to find them. This recipe comes from my youngest daughter who added these to our salads when were visiting. I just had to keep making them on our return home and have posted it here so I don't forget what to do!!!!
Provided by Jen T
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Peel the kumara and then using your potato peeler peel into ribbons.
- Toss them in the olive oil, salt & pepper.
- Spread out on a shallow baking tray.
- Bake in a hot oven about 10 mins until golden and crispy. Toss every few minutes to cook evenly. Keep an eye on them to prevent burning.
- Top off a green tossed salad with these and other goodies such as grated parmesan cheese, strips of red pepper, roasted cashews & chopped spring onions. Use your favourite dressing or just toss through a little olive oil & balsamic vinegar. Makes a simple salad look more impressive. :).
Nutrition Facts : Calories 115.6, Fat 6.8, SaturatedFat 0.9, Sodium 35.9, Carbohydrate 13.1, Fiber 1.9, Sugar 2.7, Protein 1
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