Kumara and Orange Mash

Something different to serve in these cool winter months. Kumera is also known as Orange Sweet Potato

Kumara and Orange Mash

Ingredients:

750g kumara, peeled and cut into chunks
1 cup orange juice
1 cinnamon stick
1 Tbsp butter/nuttlex/margarine

Method:

1. Place kumara, orange juice and cinnamon stick in a saucepan and cook, covered for 10 minutes.

2. Remove lid and continue cooking until liquid is evaporated and kumara is soft (take care it does not burn).

3. Remove and discard cinnamon stick.

4. Mash kumara, adding butter/nuttlex/margarine, and serve hot.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Sweet Potato Soup

We've all had the winter pumpkin soup recipe...here's something a little different! It's still a great way to get your vitamin C intake, not to mention all the other great vitamins and minerals in fresh vegetables.

Sweet Potato Soup:

Ingredients:

1 Tbsp olive oil
2 onions, chopped
1 large potato, peeled and chopped
4 cups vegetable stock
1/2 cup cream
1 kg Sweet potato (orange), peeled and chopped
1 tsp freshly crushed garlic (or more, if you like garlic)
1 tsp nutmeg (ground)
1 shallot/spring onion, finely sliced

Method:

1. Heat olive oil in a large saucepan. Add the onion and cook until translucent.
2. Add the sweet potato, potato and garlic. Cook for a further 1-2 minutes.
3. Add vegetable stock and nutmeg to the pan. Bring to the boil, reduce heat and simmer until vegetables are tender (approx. 30 mins)
4. Puree the soup in a blender or food processor.
5. Stir 2/3 of the cream into the soup & return to the heat (DO NOT LET IT BOIL)
6. Serve soup garnished with the remaining cream, shallots and a shake of nutmeg.

Serve with fresh bread.

NOTE: If you don't have cream, a little milk will certainly do!

I also like to add a little celery to the soup. It gives it a slightly lighter taste.

Serves: 4

Rating: 4.5

Sweet Potato & Sage Risotto

This recipe I tried a while ago. It's not a bad little meal, if you like standing over a stove stirring for 30 mins.

Sweet Potato & Sage Risotto:

Ingredients:

50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish

Method:

1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.

2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.

3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan

Serves: 4

Rating: 4 stars