THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
May 7, 2018
So kumara fries are a better choice by far than the good ol' spud.
They rate as one of the most nutritious of all vegetables.
A good source of antioxidants.
A good source of dietary fibre.
A good source of Vitamin C.
A source of Beta-carotene - a form of Vitamin A.
A source of Vitamin E.
Naturally gluten free.
A good source of complex carbohydrate for sustained energy.
But how depressing is it, when you retrieve your healthy kumara chips form the oven only to discover that they are decidedly limp? - Very sad! Flaccid Fries are not cool!
That is why I really want to share with you my recipe for the new and improved 10/10 on the "kiddo-meter" Kumara Fries.
These babies are going to be a favourite in your house too, I promise!
4 Red Kumara (sweet potato)
1 teaspoon salt
2 tablespoons fine polenta
2 heaped tablespoons coconut oil or ghee
Preheat the oven to 190ºC
1. Peel and cut your kumara into chips.
2. Bring a large pot of water to the boil.
3. Place the chips into the boiling water for 5 minutes and blanch, until they begin to soften - but not too much!! You want them to still hold together.
4. Pour off the hot water and allow the chips to steam dry in the pot for a few minutes.
5. Add the polenta and salt to the pot and gently shake around, coating the chips.
6. Line a baking tray with baking paper and add the coconut oil or ghee. Pop the tray in the oven to melt for a few minutes.
7. Remove the tray from the oven, and coat the chips the coconut oil, then replace into the oven for a further 20 - 30 minutes, until the chips are golden and crunchy.
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