Red kumara has creamy white flesh, a firm texture and a delightfully mellow taste. Gold has a smooth texture and is slightly sweeter. The orange variety is solid and tastes sweeter. Comara is one of the most popular vegetables in New Zealand and one of the healthiest vegetables you can eat. It is an excellent source of vitamins and minerals, it is almost fat free, cholesterol free and very low in sodium.
Comara contains more fiber than oatmeal and provides several essential nutrients, including vitamin B6, calcium and iron.
They are also a good source of beta-carotene, a form of vitamin A, which is said to help prevent cancer.
When purchasing coumara, make sure to choose those that are durable, soft and have a uniform skin tone. To get the highest nutritional value, always choose a kumara with a deep skin tone.
Handle them with care to prevent bruising and store them in a cool dry place - not in the refrigerator, as this may cause a hard core to form for them.
Comara is great for many meals and snacks. All items are cooked the same way and serve delicious and attractive dishes on their own or as part of a recipe. Before cooking, scrub the skin and trim any bruised wooden bits.
Comara is very nutritious if cooked with its peel and can be fried, boiled, grilled or grilled. Cooked kumara can also be frozen, just wrap it unpeeled with aluminum foil or freezer wrap.
To fry fried, boil for 10 minutes, peel and slice them. Heat the oil and cook until golden. Lay it on a paper towel. Sprinkle with brown sugar, salt, or nutmeg.
Cut the bread into 1 cm thick slices. Gently brush each side with olive oil. Season with salt and pepper, if desired. Place the slices on a baking tray and bake in a preheated oven for 15 minutes.
Turn the potato chips over so the sides are slightly browned.
To puree it, put an unpeeled whole camara in boiling water and cook for 35-45 minutes. Drain, peel and mash.
To stir fry, in a shallow skillet, heat vegetable oil and add slices of coumarin. Fry for 5 minutes or until browned and tender. Remove from hot oil and drain on paper towels. Sprinkle with salt or powdered sugar.
To grill, individually wrap a medium sized kumara in heavy-duty aluminum foil. Place them on the grill and leave them for 45 minutes or until they are done. To speed up, boil 10 minutes before wrapping it in foil. Or, wrap a medium-sized kumara in heavy foil paper and place in the charcoal for 45 minutes or until it's done.
Kumara Gnushi
Serves 4
Ingredients:
3 great kumara
1 teaspoon salt
Fresh ground pepper to taste
2 whole eggs and 2 scrambled yolks
40g grated fresh parmesan cheese
2 cups flour
5 liters of water
2 teaspoons salt
method:
1. Boil the whole camara in salted water until it becomes tender. Drain and let cool in the sink, allowing the steam to escape. Peel and mash.
2. Combine the coumara with 1 teaspoon of salt, pepper, eggs and cheese in a large bowl and mix well. Add the flour gradually and mix well after each addition until a soft dough forms. Use the remaining flour to sprinkle the table and roll the dough as needed.
3. Divide the dough into four equal parts and wrap them in a thick rope. Cut into 1/2 inch pieces and indent each piece gently using a fork to form the ribs.
4. Bring water and 2 teaspoons of salt to a boil in a large saucepan. Drop the dumplings into the gnocchi and cook for 2 to 3 minutes or until the pieces float to the surface. Drain well.
5. Top the dumplings with your favorite pasta sauce. Excellent pesto, cream, tomato, or gorgonzola sauce.
6. Finish with fresh grated parmesan and serve.
Kumara and coconut curry
Serves 4
Ingredients:
50 ml of oil
500g camara cubes
1 onion, sliced
1 teaspoon brown sugar
20g red curry paste
10g grated fresh ginger
10g fresh garlic
200 ml coconut cream
200 ml chicken stock
10g fresh coriander
10g Thai basil
Half a lemon juice
method:
1. Heat the oil in a frying pan.
2. Add curry paste, onion, garlic and ginger and saute for about 3 minutes.
3. Add the camara to the pan and cook until golden.
4. Add coconut cream and chicken broth and keep on low heat.
5. Add the rest of the ingredients and serve with the steamed rice
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