Cooking & storing
How to select, store and cook kūmara.
Selecting & Storing
When you buy, be sure to choose kūmara that are firm, smooth, clean and blemish-free with even skin colouration. Handle them carefully to prevent bruising and store them in a cool dry place. For the most nutrition value, always select kūmara with a deep skin colour. To maintain quality, remove kūmara from the bag and store in a cool, well ventilated dark place.
DO NOT store kūmara in the refrigerator! If you put them in the fridge they can develop a hard core in the centre.
Likewise, kūmara don't like high storage temperatures, which causes them to sprout. You can store for longer periods by wrapping each kūmara in newspaper or even burying them in dry sand or sawdust! For best flavour and freshness, use your kūmara within a week or two after purchase.
Want to add more kūmara into your diet?
- Pack a baked kūmara for lunch and top with vanilla yoghurt.
- Add chunks to your favourite casseroles.
- Try kūmara chips for a delicious change.
- Peel and cut into strips to eat with your favourite dip.
- Make a smoothie by blending a cooked kūmara.
Different Ways to Cook Kūmara
Kūmara can be prepared in exactly the same way as potatoes. It's not always necessary to peel them.
Bake
Wrap medium size kūmara in heavy duty foil and place in the coals for about 45 minutes.
Mash
Place whole, unpeeled
kūmara in boiling water
and cook for approximately 35-45 minutes.
Drain, peel and mash.
Microwave
Prick kūmara and cook on high, turning halfway through cooking time (medium = 3-4 min). Remove and allow to rest for at least 5 minutes.
Bake
Prick the skin and place in 180ºC oven and bake for 45 to 50 min.
French Fry
Boil for 10 minutes, peel and cut into strips. Heat oil and cook until golden. Drain on paper towel.
Toast
Cut into 1cm thick slices, and brush lightly with olive oil. Season with salt and pepper, and bake in a preheated oven for 15 minutes.