great tasting kaipara kumara Check out this recipe section regularly for more great tasting recipe ideas. These recipes can be used with any variety of Kaipara Kumara...red, orange or gold. All Kaipara Kumara cook the same. It’s the colour combinations and different delicious tastes you will enjoy. jazzed-up kumara Leaving the skin on the kumara adds fibre, flavour and is a lot less work! 4-5 medium kumara (about 650g) 3 cups broccoli florets 1 cup chopped fresh parsley or very finely chopped spinach 2 tbsp finely chopped fresh mint 100g freshly cooked or marinated mussels (OR 6 - 8 olives, sliced) 1-2 cloves garlic, crushed 1/2 cup bought vinaigrette OR 1/4 cup fresh orange juice 3 tbsp light olive oil 2 tbsp wine vinegar or lemon juice 2 tsp sugar Wash and scrub the kumara. Cut into generous chunks, leaving the skin on. Steam or microwave for 5-6 minutes or until barely softened. Add the broccoli and continue cooking for 3 minutes, or until tender. Place in a serving dish. Top with the parsley, mint and mussels or olives. In a screw top jar combine the garlic with the bought vinaigrette OR all the remaining ingredients, shake well. Pour over the kumara. Serve hot, or at room temperature. Serves 4. print this recipe... try these... • orange kumara gnocchi • kumara-topped fish pie • creamy chicken & kumara curry • moroccan lamb & kumara pot pies • chargrilled tuscan-spiced kumara with haloumi & pesto • kumara, leek & chicken risotto • spinach saute • kumara risotto • kumara pasta sauce • meal in a moment • kumara & pork chop bake • jazzed-up kumara • sausage & kumara slice • kumara stuffing • kumara & prawn curry • kumara, banana & bean curry

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