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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. Its the colour
combinations and different delicious tastes you will enjoy.
kumara risotto
• 2 medium kumara
• 75mls olive oil
• 1 litre hot vegetable stock
• 1⁄2 onion, finely chopped
• 1 tablespoon minced garlic
• 1 1⁄2 cups arborio rice
• 175ml white wine
• 1 tablespoon fresh rosemary
• 1 1⁄2 teaspoons thyme leaves
• 3 tablespoons butter
• 2 tablespoons grated parmesan cheese
• 1 teaspoon salt
• 3⁄4 teaspoons black pepper
Preheat oven to 175c
Peel kumara and cut in half. Cut half the kumara into approx
1cm chunks and set aside. Cut the remaining kumara into 2cm
chunks. Toss with 1 tablespoon olive oil and roast until soft
about 30 minutes. Puree in a food processor with 1⁄4 cup
chicken stock. Reserve.
In a large saucepan heat remaining 3 tablespoons oil, and sauté
onion and small diced kumara over medium high heat. Cook about
3 minutes until softened but not browned. Add garlic and arborio
rice and cook 2-3 minutes stirring frequently. Stir in wine.
Cook, stirring until completely absorbed. In the same manner
add hot stock, 1⁄2 cup at a time, stirring until each
addition is completely absorbed and stock is used up. Add sweet
potato puree, rosemary, thyme, butter and Parmesan. Season to
taste with salt and pepper.
Serves 4-6 |
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Email: info@kumara.co.nz