Monday, December 20, 2010

Sherried Kumara

Another old classic recipe for our favorite Kiwi Potato.

  • 1 kilogram Kumara
  • 1 tablespoon butter
  • 1/4 cup dry sherry
  • Sale and pepper
  • 1 tablespoon brown sugar

Cook the kumara in boiled salted water until tender. Drain, allow to cool, and peel off the skins. Mash until the kumara are smooth and creamy. Add the butter and sherry. Season with salt and pepper. Spread into a shallow baking dish. Sprinkle with brown sugar. Place under a grill until the top is slightly browned and the sugar is bubbly.

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