Tuesday, July 13, 2010

Kumera Baked in Coconut Cream

A kiwi classic - the coconut compliments the sweetness of the Kumara perfectly.

  • 400 grams kumara
  • 2 onions
  • 2 tablespoons flour
  • Salt
  • Pepper
  • 1 cup water
  • 1 cup coconut cream
  • Pinch cayenne pepper
Wash and peel the kumera and cut into slices about the centimetre thick. Slice the onion into rings.

Place the flour, salt and pepper in a paper bag. Add the prepared vegetables, close the top of the bag, and shake well to coat the vegetables with flour.

Mix the water and coconut cream together. Arrange the floured kumara and onion slices in a shallow oven proof dish. Pour over the water and coconut cream. Top with a light sprinkling of cayenne pepper.

Bake at 180 degrees C for 35 minutes, or until tender.




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