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.

The richness of the beetroot, the tangy flavour of horseradish and the mellow taste of the kumara make this combination truly special.2 medium gold or orange kumara, sliced
2 red onions, peeled and cut into wedges
3 beetroot, unpeeled and cut into wedges
8 whole button mushrooms
2 tsp horseradish sauce
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp brown sugar
freshly ground black pepperPlace the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked. Combine the horseradish, oil, lemon juice, sugar and pepper.
Pour over the vegetables. Mix to evenly coat. Bake at 200°C for 25-35 minutes or until tender and golden brown. Alternatively cook on a medium to hot barbecue plate for about 10-15 minutes or until tender.
Serves 4.

Served hot or cold, this slice is terrific family food! Works well with orange, gold or red kumara.500g sausage meat
1 onion, finely chopped
2 medium sized kumara (500g), grated (orange, gold or red)
1 apple, unpeeled and grated
1 cup grated tasty cheese
4 eggs, beaten
freshly ground black pepper
ground nutmeg

With wet hands line a 23cm diameter quiche dish with the sausage meat. Place the onion, kumara, apple, cheese and beaten eggs in a bowl and mix well. Pile into the sausage meat case. Gently press down. Sprinkle with the nutmeg and freshly ground black pepper. Bake at 180°C for 40-45 minutes until golden brown and set in the middle.Serves 4.

1kg Orange Kumara, peeled
1/2 tspn salt
100g butter
500ml milk
500g tarakihi or snapper
75g butter, extra
1 medium-sized white onion, peeled and diced fi nely
75g fl our
100ml cream
100g prawns
1 tblspn fi nely chopped parsley
6 eggs, boiled for 8 minutes and peeled
parsley to garnishSlice Orange Kumara into 1cm-wide circles. Cook the kumara in plenty of salted simmering water for about 20 minutes, or until tender when pierced with a knife. Drain well.
Leave the kumara to cool, then puree in a food processor with the salt and butter. Set aside.
Heat the milk to a gentle simmer. Add the fish and simmer for about 5 minutes, or until it is cooked through. Scoop fish out with a slotted spoon and set aside. Set aside the milk also.
In a fresh pot, melt the butter, add the onions and sweat them for 5 minutes. Add fl our and stir for a further 2 minutes.
Gradually add the milk to the fl our mix, stirring continuously.
Stir in cream and prawns, bring to boil and remove from heat.
Flake fish into the sauce and add the parsley. Slice the boiled eggs in half, add them to the pie and stir gently to combine.
Spoon the pie mixture into a 26cm-diameter pie dish. Using a spatula, smooth the pureed kumara evenly over the top. Bake for 20 minutes. Serve piping hot.
Serves 6.

Roast kumara is everyone's favourite - these
delicious honey roasted kumara are perfect straight from the oven, or cooled to serve as a salad.3-4 medium kumara (600 grams), sliced thinly (1/2 cm thick)
1-2 red or green peppers, cut into chunky wedges
1/4 cup lemon juice
2 Tbsp oil
2 Tbsp runny honey
lettuce leaves to serve (optional)

Place the vegetables in a roasting pan. Combine the lemon juice, oil and honey. Pour over the vegetables and marinate for an hour if possible. Bake at 200°C for 20-25 minutes or until tender and golden brown. Serve either as is, or cool slightly and toss through lettuce leaves.Serves 4-6.

400g Red Kumara, peeled and cut into chunks
1 tblspn oil
500g lamb, chopped
1 onion, chopped
2 cloves garlic, crushed
400g can crushed tomatoes
1 cup water
1 1/2 tspn Moroccan seasoning
1/2 tspn each: ground cumin, ground coriander
2 tspn chopped coriander
2 sheets ready-rolled puff pastry
1 beaten egg, for glazingPreheat the oven to 200°C.
Heat the oil in a frying pan. Add the lamb and cook it in batches over a medium heat until it has browned. Remove the lamb from the pan and set it aside.
Add the onion and garlic to the pan and cook for 2-3 minutes. Add the lamb back to the pan with the Red Kumara, tomatoes, water, Moroccan seasoning, cumin and coriander and simmer for 25 minutes, or until sauce is thick and kumara is cooked through. Stir in the chopped coriander.
Place the lamb and kumara mixture into four 2-cup capacity ovenproof bowls or pie dishes. Cut pastry to fit top of dishes.
Brush the rim of the dishes with the beaten egg. Place the pastry over the dishes and seal the edges by pressing them with a fork. Cut slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg.
Bake the pies in the preheated oven for 20 minutes, or until the pastry is golden brown.
Serves 4.

It couldn't be easier to make these fantastic wedges
– simply toss everything in a roasting pan and bake until delicious and succulent.4-6 floury potatoes (800g), scrubbed and sliced into wedges
1 kumara, scrubbed and sliced into chunks
2 Tbsp oil
1 Tbsp whole seed mustard
Juice and rind of 1 large orange

Place all ingredients in a roasting pan. Toss to coat. Bake at 200°C for 25-35 minutes or until golden brown and crunchy. Turn over several times during cooking. Garnish if desired.Serves 4.

500g Orange Kumara
1 egg yolk
2 tblspn grated parmesan
1 tblspn runny honey
1/4 tspn salt
125g flour
extra flour for kneading
2 tblspn canola oil
1 small handful fresh sage leaves
extra parmesan, for gratingBring a large pot of water to the boil, then reduce the heat to a bare minimum simmer.
Peel the Orange Kumara and cut them into 2cm slices. Place in a microwave-proof dish, cover with cling fi lm and microwave on high for 8 minutes, or until cooked.
Transfer the kumara to a food processor and puree. Place the puree in a mixing bowl and stir in the yolk, parmesan, honey and salt. Stir through the flour and work it into a dough.
Generously flour the bench and roll the dough into 2 evensized logs about 2cm wide. Using a knife, cut the log into 1cm-thick slices.
Use a fish slice to scoop up the gnocchi and place them in the simmering water. When the gnocchi float, scoop them out of the water and put them in iced water to cool.
Drain and toss in a little olive oil. Cover and chill until you are ready to serve the gnocchi. You can store them in the fridge for up to 5 days.
To serve, heat the canola oil in a large frying pan and add the gnocchi and sage leaves. Saute on a low heat, tossing until the gnocchi are golden all over. Garnish with extra grated parmesan.
Serves 4.

3 kumara of similar size cut into 4 length ways.
Juice and rind of 1 large lemon mixed with 2 tbsps of brown sugar.Coat kumara with sugar mixture; lay flat in roasting pan and dot with butter.
Turn kumara and keep coated with mixture. Cook at 180 till tender.
Sprinkle with lemon pepper and a splash of lemon oil.
Note: To keep pan clean line a layer of tinfoil in the bottom of pan. A mix of three different kumara gives a nice colour combination.

3-4 medium orange kumara (600g), scrubbed and sliced thinly (1/2 cm thick)
1-2 red or green peppers, cut into chunky wedges
1/4 cup lemon juice
2 tbsp olive oil
2 tbsp runny honey
lettuce leaves to serve (optional)
Place the vegetables in a roasting pan. Combine the lemon juice, oil and honey. Pour over the vegetables and marinate for an hour if possible. Bake at 200°C for 20-25 minutes or until tender and golden brown. Serve either as is, or cool slightly and toss through lettuce leaves.
Serves 6.

2 orange or gold kumara
1 tspn curry powder
1⁄2 tspn salt
1⁄2 tspn turmeric powder
1 tspn coriander powder
100g green beans
1 lge or 2 small bananas
150ml coconut milk (1/2 tin)
Peel kumara & cut into small pieces. Place in saucepan and pour in just enough water to cover the kumara. Add curry powder, salt, turmeric powder & coriander powder. Simmer covered on medium heat for 5 minutes. Remove string from the green beans and cut into smaller lengths. Add to the kumara and simmer another 5 minutes or until vegetables are tender. Peel and chop the banana and add to the curry along with the coconut milk.
A sweet curry which is great served with a lamb or beef curry and rice.
Serves 4.

4 Small Kumara (red or gold variety)
1 Large Leek
1 chicken breast (optional)
1 1⁄2 cups Arborio rice
4 cups of chicken stock
1⁄2 cup of white wine (optional)
Parmesan cheese
Butter or olive oil
Salt and pepper
Cut kumara into small cubes and bake in the oven until soft.
Cook leek in about 2 tablespoons of butter for approximately 4 minutes until cooked through, set aside.
Cut chicken into pieces and cook through, set aside.
Cook in a large non-stick pan, the Arborio rice and 1 cup of stock at a time over a low-medium heat until all evaporated.
Stir through parmesan cheese into rice mixture then add the chicken and leek.
Mash half the kumara with salt, pepper and butter and stir through rice mixture, and then add cubes of roasted kumara.
Serve with extra parmesan on the side.

450g kumara
3 tbsp oil
1 red onion, chopped
1 clove garlic, crushed
1/4 tsp tumeric
1 tsp green curry paste (or more if desired)
250ml evavorated milk
salt and freshly ground black pepper to taste
Peel and cut kumara into cubes. Place in a roasting dish and toss 2 tbsp oil through. Roast at 220'C until soft. Toss kumara occasionally during cooking.
In 1 tbsp of oil, saute onion until soft. Add garlic, tumeric and green curry paste, cook a further 1 minute. Add kumara and evaporated milk. Simmer until the sauce reduces and thickens a little. Season to taste and serve over pasta.
Serves 4.

2 large kumara
1 tbsp oil
4 pork shoulder chops
1/2 tsp thyme
1/4 tsp marjoram
1 large onion thinly sliced
1 medium green pepper cut in rings
salt and fresh black pepper
400g can of tomatoesPeel and slice kumara into 1 cm thick slices. Layer in the base of a greased casserole dish. Heat oil on a medium heat and brown the pork chops in a heavy pan. Place on top of kumara. Sprinkle with salt and pepper, thyme, marjoram, and top with sliced tomatoes. Cover and cook over a low heat for about 1 hour or until chops are tender.
Serves 4.

3 Kumara peeled and cut into large chunks
1 Onion finely chopped
2 to 4 green chillis finely chopped. Depending on hotness required
1 small teaspoon fenugreek seeds
3⁄4 tsp tumeric
Salt to taste
3 cloves of garlic finely chopped and crushed with knife
20 fresh or frozen prawns
400 gram tin of light coconut milk
1⁄4 cup of roasted shelled peanuts chopped
Chopped coriander or Thai basil for garnish
Baby spinach optionalAdd all ingredients except prawns, nuts, spinach and garnish to a pot and simmer until kumara is cooked, but still firm. Add thawed or fresh prawns to the last 5 to 10 minutes of cooking time. Add milk or chicken stock to kumara mixture if too thick.
To serve, place baby spinach leaves onto serving plate and spoon over kumara and prawn mixture. Sprinkle with nuts and green garnish.

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 pepperPreheat oven to 175°C
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.

500g orange kumara
1 tblspn olive oil
2 cloves garlic, crushed
2 tspns dried corriander can water chestnuts, sliced
2 tspns brown sugar
pkt baby spinach leaves
2 tblspns soy sauce
2 tblspns water
Peel & cut the kumara into small pieces and boil until just tender. Do not overcook. Drain well and pat dry with a papertowel.
Heat the oil in a large pan and briefly cook the garlic & corriander. Add the kumara & water chestnuts and stir fry for a further 2 minutes. Add the remaining ingredients,tossing until the spinach has wilted.
Serve hot on a bed of rice.
Serves 4.

600gms cooked kumara, diced
1⁄2 onion, diced
4 rashers bacon, chopped
1⁄2 cup breadcrumbs
1 clove garlic, crushed
1 tblspn sage, chopped
1 tblspn thyme, chopped
2 tblspn parsley, chopped
1 stalk celery, chopped
salt & pepper
1 egg
Lighly sauté onion and bacon in a little oil then add garlic and herbs. Cook for a minute longer. Add breadcrumbs to the mixture and toast a little. Allow the mixture to cool a little.
In a mixing bowl add the cooked kumara, onion mixture and the remainder of the the ingredients.
Spray a piece of foil with oil and sprinkle over a small amount of breadcrumbs. Place the mixture onto the foil and form into a log. Secure the foil and cook 30 minutes on 200ºC. Slice and serve with chicken, turkey or pork.
Alternately, the mixture can be put into the cavity of the bird.

2-3 medium red kumara, peeled and diced
2 tablespoons peanut oil (or canola oil)
1 medium onion, peeled and diced
1 teaspoon each: crushed garlic, crushed ginger, curry powder, garam masala
400-500g chicken breast, diced
3 cups chicken stock
180ml coconut cream
1 tablespoon cornflour

Banana salsa1 banana, sliced
2 tablespoons lime juice
1 tablespoon each: chopped fresh coriander, sweet chilli sauce
Heat the oil in a large frypan over a medium heat and sauté the onion, garlic, ginger and spices for 3-4 minutes until soft and fragrant.
Add the chicken to the pan and cook it for 5-8 minutes until it is browned. Add the kumara and chicken stock and simmer gently for 25-30 minutes until the kumara is tender.
Meanwhile, to make the banana salsa, combine all the ingredients in a dish and chill.
Combine the coconut cream and cornflour and add the mixture to the curry. Stir the curry gently for 2-3 minutes until the sauce is thickened and creamy.
Serve the curry with the banana salsa and naan bread or rice.
Made in 45 minutes
Serves 4

3 medium red kumara, peeled and diced
2 tablespoons olive oil
1 red onion, peeled and cut into wedges
1 clove garlic, sliced
1 teaspoon grated fresh ginger
1-2 tablespoons red curry paste (or to taste)
2 stalks celery, diced
1 red capsicum, deseeded and diced
500g boneless chicken thighs, diced
1 litre chicken stock
2 tablespoons cornflour, plus 2 tablespoons water
1 cup coconut cream (reserve a little for garnish)
1/4 cup roughly chopped coriander
Heat the oil in a large frypan and sauté the red onion, garlic, ginger and red curry paste. Cook for 3-4 minutes until the onion is soft and fragrant.
Add the celery and red capsicum and toss to coat evenly. Transfer the celery and capsicum mixture to a slow cooker.
Add the remaining oil to the pan and cook the diced chicken over a medium heat for 3-4 minutes until the chicken is golden. Add the chicken to the celery and capsicum mixture in the slow cooker with the kumara, chicken stock and combined cornflour and water.
Set the slow cooker to high and cook for 3-4 hours, or until the chicken is cooked and the sauce thickened. Alternatively, simmer in the saucepan for 40-60 minutes. Stir through the coconut cream.
Serve in bowls with a swirl of the reserved coconut cream and garnish with the coriander. This soup is delicious served with naan bread on the side.
Serves 4.

1 tablespoon oil
1 onion, peeled and diced
1 teaspoon each: crushed garlic, grated fresh ginger
2 teaspoons green curry paste, or to taste
2 chicken breasts, cut into bite-sized pieces
2 large orange kumara, cut into bite-sized pieces
400ml chicken stock
1 small tin coconut cream (165ml approx)
Toasted cashews, fresh coriander, boiled green beans to serve
Heat the oil in a large saucepan or wok-style frying pan.
Add the onion, garlic, ginger and green curry paste and sauté for a few minutes until fragrant and the onion is soft.
Add the chicken and kumara and cook for 2 minutes. Add the stock and simmer for 10-15 minutes until the kumara is tender and the chicken is cooked.
Reduce the heat and stir in the coconut cream. Serve with the cashews, coriander and green beans.
Serves 4.

TIPIf you like your creamy juices a little more saucy, thicken the stock with 2 teaspoons of corn flour, mixed with 2 tablespoons water and add the mixture before the coconut cream.

1 cup flour
1/2 teaspoon salt
3/4-1 cup soda water
2 each: golden kumara, orange kumara
1 cup mayonnaise
2 teaspoons capers, roughly chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
sea salt and freshly ground black pepper
1 litre (approx) plain oil for frying
4 fillets white-fleshed fish
Combine the flour and salt in a medium bowl and whisk in enough soda water to make a light liquid batter.
Cut the kumara into even-sized, medium-cut wedges or chips.
Combine the mayonnaise, capers, lemon zest and juice. Season the mayonnaise to taste and chill until ready to serve.
Heat the oil in a large, heavy-based saucepan or skillet. Fry the kumara wedges or chips in batches in the oil over a medium-low heat for 3-4 minutes until they are softened and just colouring. Drain the kumara chips on paper towels.
Pat the fish fillets dry on paper towels and dip them in the batter. Shake off any excess batter. Reheat the oil in a pan until it is medium-hot and carefully lower the fillets into the oil. Cook the fillets for 3-4 minutes, turning them until they are golden and puffed.
Drain the fillets on paper towels and keep them warm.
Recook the kumara chips in medium-hot oil for 1-2 minutes until they are golden and crispy. Serve them with the caper and lemon mayonnaise.
Serves 4.

TIPFrying the kumara wedges twice results in extra-crispy chips.

3 medium kumara: 1 red, 1 gold and 1 orange
1 tablespoon oil
1 small onion, peeled and finely diced
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
1 egg, lightly beaten
1 cup panko breadcrumbs, plus 1 cup (approx) extra for rolling
2 cups (approx) extra oil for frying

Capsicum, Lemon & Chilli Salsa1/2 red onion, peeled and finely diced
1 teaspoon lemon zest
1/2 cup finely diced roasted red capsicum
1 tablespoon chopped fresh parsley
2 tablespoons sweet chilli
1/4 cup lemon-flavoured oil
Peel and dice the kumara and simmer in a pan of water for 20-30 minutes until soft. Drain very well and mash. Transfer the kumara mash to a bowl.
In a small frypan heat the oil and sauté the onion, garlic and ginger over a gentle heat for 2-3 minutes until soft and fragrant. Combine the mashed kumara and cooked onion mixture with the egg and the first measure of panko breadcrumbs. Set the mixture aside to chill for 20 minutes (see tip).
Divide the mixture into 12 and shape each portion into even-sized croquettes, about 6cm long. Roll the croquettes in the extra measure of panko breadcrumbs so that they are coated evenly. Chill the croquettes for 30 minutes.
Heat the extra oil for frying in a medium frypan and shallow-fry the croquettes for 3-4 minutes, turning them so they colour evenly. Drain the croquettes on paper towels.
To make the salsa, combine the ingredients in a bowl and mix together well. Serve the warm croquettes with the salsa.
Made in 40 minutes, plus 50 minutes chill time.
Serves 2-3

TipIt’s important to chill the kumara mixture. The breadcrumbs will absorb any moisture and it will be easier to shape into croquettes.

4 medium red kumara, peeled and diced
2 tablespoons olive oil
1 onion, peeled and finely diced
2 rashers bacon, diced
1/2 teaspoon fresh thyme leaves
5 eggs
1 cup cream
Salt and freshly ground black pepper
1/2 cup grated parmesan
50g feta cheese, diced
Cherry tomatoes, halved
1/2 teaspoon fresh thyme leaves, extra
Preheat the oven to 175°C. Simmer the diced kumara in a saucepan of water for 12-15 minutes until just tender. Drain and set aside to cool for 5 minutes.
Meanwhile, heat the oil in a medium frypan and sauté the onion, bacon and thyme leaves until fragrant and softened. In a large jug, whisk together the eggs and cream, season to taste and stir in the parmesan.
Gently toss together the kumara and bacon mixture and arrange in a 25cm quiche or flan dish. Slowly pour over the egg mixture, letting it soak in. Dot with the feta cheese and cherry tomato halves, sprinkle with the extra thyme and bake in the preheated oven for 20-30 minutes until puffed and golden and the centre is set when pierced with a skewer.
Serves 6
Made in 45 minutes

3 kumara (one of each colour, if possible – red, orange and gold)
Spray oil
Sea salt
100g baby spinach, blanched rwilted in the microwave
2 roasted capsicums, cut into 5cm (approx) squares
1/2 cup mozzarella or grated cheddar cheese
Sea salt and freshly ground black pepper
2 tablespoons olive oil
Leaves from 3-4 sprigs fresh thyme

Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Bake the kumara in the preheated oven for 15-20 minutes, or until tender. Layer the different coloured kumara slices with the wilted spinach, capsicum squares and cheese so that each stack has three layers of kumara and cheese is the final layer.
Bake the stacks in the preheated oven for 10-15 minutes until they are heated through and the cheese is melted and bubbling. Season and serve drizzled with the olive oil and garnished with the fresh thyme leaves.
Makes about 6 stacks.