I thought I would challenge myself to make a stuffed kumara without cheese. They ended up having a Japanese ish twist mostly due to my lack of ingredients but they were really yum. Keeley even said ”this is really yummy” which is rare. Usually I get a “good”. I actually ended up sprinkling some grated cheddar on top, mostly for crispiness but they were also great without it. One child loved the kumara but not the slaw and the other one was the opposite. Typical!
I used silverbeet as I have a lot in the garden and cooked the stalks like I would an onion (due to a lack of one!) but you could use any green and add in an onion if you liked. I cooked the kumara in the morning when I first got up and then filled them just before dinner. They can also be completely made in advance.
If you haven’t got miso in your fridge yet, do it! I like Urban Hippy miso but any will do. Look for shiro miso at the supermarket. Ceres do one and there are also a few Japanese ones. They all vary slightly in flavour so you may need to adjust to taste.
4 medium kumara - about 1kg total
6-8 silverbeet leaves, stalked chopped and leaves roughly chopped
2 cloves garlic
1/2 tsp smoked paprika
1/2-1 cup edamame beans
a drizzle of sesame oil (about 1 tsp?)
1 T white miso
salt and pepper
Sesame seeds to sprinkle on top and or grated cheese
Rub the kumara with olive oil and salt and bake at 160 for about 40 minutes or until tender. I did this first thing in the morning so the longest step was done for dinner.
Cut the tops off and scoop out the flesh, leaving a 1cm wall. Heat some oil in a pan and cook the silverbeet stalks with the garlic for a couple of minutes. Add the smoked paprika and cook out for 10 seconds before adding the leaves. Add to the mashed kumara with the miso, sesame oil and edamame beans. Mix well, making sure the miso is well dispersed. Season to taste.
Pile back into the kumara skins and sprinkle with sesame seeds. If you fancy topping with grated cheese, do this first then a sesame.
Bake at 180 for 20 minutes and then flick the oven to grill for a further 2-3 minutes so you get some nice crispy bits.
We ate this with a slaw, similar to the miso, lime carrot slaw here, except I used lots of lemon (key to balancing out the sweetness of the kumara) a dash soy sauce instead of miso and mayo and used 6 cups of cabbage, two carrots plus some herbs, An easy dinner!