FOUR WAYS WITH KUMARA: dressing up a powerhouse veg

Kumara are a favourite everyday vegetable, so supercharge your family meals with our healthy kumara recipes.

Loaded kumara SERVES PREP AND COOK TIME 1 HOUR

Place 4 medium kumara on a tray lined with baking paper and pierce all over; rub with 1 tablespoon of olive oil. Cover loosely with foil and bake at 200°C (180°C fan-forced) for 1 hour or until tender. Fry one finely chopped onion and a tablespoon of olive oil until softened. Add 500g beef mince and 30g taco spice mix, cook until browned. Add 400g canned tomatoes and 250ml water; cook uncovered for 10 minutes. Split kumara and top with mince, sour cream, avocado and coriander.

Kumara frittatas MAKES PREP AND COOK TIME 1 HOUR

Preheat the oven to 220°C (200°C fan-forced). Combine 750g chopped kumara and ¼ cup olive oil on a medium oven tray. Roast for 25 minutes. Liberally grease and line the base of a 6-hole (180ml capacity) Texas muffin pan. In a bowl whisk 8 eggs and 1/3 cup (80ml) milk. Stir in 100g grated cheddar and 2 cups of shredded baby spinach. Season with salt and freshly ground pepper. Place half the kumara into the pan holes. Top with the egg mixture. Top with remaining kumara and 100g feta. Bake for 20 minutes or until set. Stand for 15 minutes before turning out.

Warm kumara and chorizo salad SERVES PREP AND COOK TIME 1 HOUR

Place 1kg peeled kumara on a large oven tray lined with baking paper. Drizzle with ¼ cup olive oil and toss to coat; season with salt and pepper. Roast at 240°C (220°C fanforced) for 30 minutes. Add 250g thinly sliced chorizo, 250g truss tomatoes and 3 garlic cloves to tray; roast for 20 minutes or until browned. Squeeze the garlic from the skins, chop finely. Combine ½ cup (150g) mayonnaise, the chopped garlic and a tablespoon each of lemon juice and water in small bowl. Arrange the kumara, chorizo, cherry tomatoes and ½ cup parsley leaves on a serving platter. Drizzle with the mayonnaise mixture.

Kumara and salmon tray bake

SERVES PREP AND COOK TIME 1 HOUR Arrange 750g thinly sliced kumara and 1 thinly sliced red onion over the base of a medium oven-proof dish lined with baking paper. Season with salt and freshly ground pepper. Combine 1½ tablespoons red curry paste and ¾ cup (180ml) coconut milk in a small jug and pour over the kumara; cover loosely with foil. Bake at 240°C (220°C fan-forced) for 45 minutes or until just tender. Add 4 pieces of salmon to dish, drizzle salmon with 2 tablespoons sweet chilli sauce. Bake, uncovered, for a further 10 minutes or until salmon is cooked as desired. Serve sprinkled with Thai basil, coriander and lime wedges.