Kumara and red onion gratin
A quick, easy and tasty dish.
4 medium kumara
canola oil spray
1 red onion, peeled and finely sliced
½ cup grated mozzarella
Slice kumara in half and cook until just tender.
Meanwhile preheat oven to 180°C.
Lightly spray ovenproof baking dish with oil.
Drain kumara, cool, slice and place in the baking dish.
Sprinkle with onion and cheese.
Place in preheated oven for 5-10 minutes until the cheese is melted and golden.
To boil kumara:
Place vegetables in a heavy-based saucepan and add sufficient cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently for 15-20 minutes or tender when tested with a skewer or tip of a knife. Drain.
Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.
12-15 minutes for harder vegetables, e.g. carrots, parsnips, pumpkin, turnips, yams
18-20 minutes for starchy vegetables, e.g. kumara, potatoes, swedes
To steam vegetables:
Vegetables are cooked over boiling water in a steamer. Steamed vegetables do not need seasoning as vitamins and flavour are not lost in cooking water.
- Choose a saucepan with a steamer.
- Half fill the saucepan with water and bring to the boil.
- Place vegetables in the steamer making sure they do not touch the water.
- Cover and adjust the heat to a steady simmer.
- Cook until vegetables are tender.
- Add more boiling water if necessary.
- Steaming times are approximately the same as for boiling.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2g|