What is that saying? You can't be too thin, or too rich, or eat too much garlic and kumara? I think that's how it goes. Kumara = kiwi for 'sweet potato'. I'm a big fan, and am about to give away my top secret tips for a crowd-pleasing, vitamin A packed kumara mash. 
Ingredients:
- 3 large kumara
- 3-4 cloves garlic, crushed in a mortar and pestle or through a garlic crusher
- 2 tbsp finely grated parmesan (or you can use nutritional yeast for a vegan version, but add a tbsp of olive oil or coconut oil)
- handful of fresh oregano leaves (or other savoury herb)
- 1/2 tsp salt.
Method:
Scrub the kumara (or peel them if the skins are gnarly) and cut into chunks.
Place in boiling water until soft. It works best if the water only covers about half the kumara. Put a lid on it so that the top ones steam. This ensures your mash is not mush.
Drain well and place in a food processor with all other ingredients.
Zap until creamy. Yummy yummy!
Serve with dinner. Breathe over your friends to determine if anyone is undead. :D
The leftovers do well mixed with an egg and fried for breakfast the next day.
How do you like your sweet potatoes/kumara?
Tomorrow I'll tell you how I made the shallot sauce that's splotched all over the mash in the pic above. It's easy peasy, but makes you look like such a kitchen wiz. Sauces are great for that because most people don't bother with them.
I miss kumera -- sweet potato isn't really the same thing. When we went home for Christmas last year, mum made us baked kumera with home made chicken stuffing. YUM!
ReplyDeleteOn my first trip to visit Miss J, I snuck in to her room and when we woke up, the first thing she said was 'I looked everywhere and there are no kumara in Liechtenstein'. She knew I was coming to visit and had made my sister drive all the way to Buchs just to look for kumara, or anything like it. They don't even have sweet potatoes...
DeleteMmm! That looks so good! The shallot sauce has me drooling. :D
ReplyDeleteOH, it's a goodie!
DeleteAlso, everything you put on your blog makes me salivate. It's only fair that I return the favour now and then.. ;)
DeleteGarlic & kumara -a match made in heaven. I just ate 4 whole bulbs of garlic and I stink. It was worth it.
ReplyDeleteI love a baked kumara with tahini, nutritional yeast and maple syrup. Weird but oh so GOOD.
I can do that too (consume bulbs of garlic). I don't understand people that don't like it. In your combo, it's only the nutritional yeast+maple syrup that I can't imagine. I often make kumara crepes with maple syrup all over them. I can imagine the tahini in there, but the yeast..? mmm....
DeleteI'm pretty sure you can get kumera here now...I just use the orange sweet potato though. Tonight's effort involved mashing it and chucking in some hot chilli sauce and a handful of chopped coriander. Delish! Mostly, I bake them until they start to carmelise then scoop out the flesh touse in whatever I'm making.
ReplyDeleteI think kumara/kumera are both correct spellings anyway. There are at least three different white or yellow types of kumara, and one that is purple on the inside. I don't know which is the real, genuine version... we just call them all 'kumara' because we are lazy.
DeleteMy iPad autocorrected the spelling of KUMARA, by the way.
ReplyDelete