4 medium kumara (600g)
Fillings:
Mushroom:
2 cups finely chopped mushrooms
1/2 cup low fat sour cream
2 tbsp chives
Mussels:
2 cups finely chopped mussels
1/3 cup coconut cream, freshly ground black pepper
1 tsp toasted sesame seeds
4 spring onions, finely sliced.
Mediterranean:
1 onion, finely chopped
4 tomatoes, roughly chopped
1/2 tsp dried basil or 1 tbsp finely chopped fresh basil
1/4 cup low fat sour cream
3 tbsp grated parmesan cheese
Scrub the kumara and bake at 180°C for 45-55 minutes or until soft. Cut in half length-wise and fill with your chosen filling. Return to the oven for 5-10 minutes or until the filling is well heated. Serves 4.
Mushroom: Mix the mushrooms, sour cream, chives, pepper and sesame seeds together.
Mussels: Mix the mussels, coconut cream and spring onions together.
Mediterranean: Mix the onion, tomatoes, basil, sour cream and parmesan cheese together.
Fillings:
Mushroom:
2 cups finely chopped mushrooms
1/2 cup low fat sour cream
2 tbsp chives
Mussels:
2 cups finely chopped mussels
1/3 cup coconut cream, freshly ground black pepper
1 tsp toasted sesame seeds
4 spring onions, finely sliced.
Mediterranean:
1 onion, finely chopped
4 tomatoes, roughly chopped
1/2 tsp dried basil or 1 tbsp finely chopped fresh basil
1/4 cup low fat sour cream
3 tbsp grated parmesan cheese
Scrub the kumara and bake at 180°C for 45-55 minutes or until soft. Cut in half length-wise and fill with your chosen filling. Return to the oven for 5-10 minutes or until the filling is well heated. Serves 4.
Mushroom: Mix the mushrooms, sour cream, chives, pepper and sesame seeds together.
Mussels: Mix the mussels, coconut cream and spring onions together.
Mediterranean: Mix the onion, tomatoes, basil, sour cream and parmesan cheese together.
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