This vegetable dish makes a lovely side dish for a roast or is delicious as a bed for simply cooked fish. Because the vegetables are cooked in a foil packet there is the added benefit of easy clean-up.
I have used Kiwi’s favourite, red kumara (Owairaka), but gold (Toka Toka) or orange (Beauregard) kumara or any sweet potato could be used.
Last weekend at the market there were beautiful bunches of lovely baby leeks and this is what I have used here, but this recipe would also work with larger leeks, just cut them lengthwise into quarters then crosswise into 15cm pieces.
Melted Leeks with Kumara
Melted leeks? The leeks are so soft they literally melt in your mouth –
sea salt and freshly ground black pepper
1 bunch small leeks
4 medium kumara, cut into 5mm thick slices
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
1 lemon, zest grated, fruit cut into wedges
chilli powder, to taste
1 Preheat oven to 200°C. Cut off a piece of aluminium foil twice the length of your baking dish. Place foil in dish, allowing
excess to overhang the ends. Brush foil in pan with oil and season with a grind each of salt and black pepper.
2 To prepare the leeks, remove any tough outer leaves, then halve lengthwise and thoroughly rinse the layers under cold running water, keeping them as intact as possible.
3 Place kumara slices in a single layer on the foil in the pan, top with onion slices, then with leeks. Scatter with garlic, dot with butter and sprinkle with grated lemon zest and chilli powder to taste.
4 Fold the extra foil back over the vegetables and roll ends and edges together to form a parcel. Bake for 30-45 minutes or until
kumara and onion are tender and leeks very soft. To serve, pile
vegetables onto a serving platter, drizzle with any juices and
accompany with lemon wedges.
Where did the ingredients for this dish come from:
Kumara, onion, leeks: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients: butter, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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