Kumara is the Maori Sweet potato from New Zealand. It had a dark purple skin, creamy white/pale yellow flesh ribboned with fine purple veins. Once cooked it has a flavour and texture that is unique and divine. It is hard to find here in Australia but when we do find some it is a real treat. Roasted, chips, mashed, fried, boil-up or hangi – no matter what you do with it – its a Slice of Heaven.
Watercress grows in the streams of New Zealand and is served cooked or raw. Thankfully there are some local hydroponic growers here and this is now readily available.
With Waitangi Day (New Zealands National Holiday) almost upon us I decided to share this recipe. It is way to hot today in Brisbane to make this but I have made it on cooler days for a comforting taste of home.
Typically for me, I dont know where the original recipe is, or came from so just adapt the ingredients based on what I have in the house.
- 1 Carrot
- 1 Onion
- 2 cloves Garlic
- 2 – 3 Stalks Celery
- Roughly chop the Vegetables
- You want about 2 Cups in total
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- Heat the Butter and Oil in a pan
- Add to the pan and fry gently, without colouring them
- Cook until glossy and the onion is translucent
- Kumara (Sweet Potato) 2 Cups chopped
- Peel and roughly chop Kumara
- Add to the pan with a bunch of herbs (I like to add Corriander)
- Season gently with Salt & Pepper
- Cover with water, about 2 cm over the vegetables
- Bring to the boil and simmer until vegies are tender – about 15 – 20 mins
- Bunch of Watercress (Rinsed and checked for snails)
- Add the watercress
- Simmer for 10 minutes
- Puree with a blender or stab mixer
- Reheat, taste and adjust seasoning if required
Serve garnished with fresh Cream and cracked pepper