Alisha, from Gisborne...
Creamy Kumura Bake
This is a quick, easy and delicious recipe that can be made in advance and baked later, and if there is any left overs, it tastes even better the next day weither it be cold or reheated. My twin boys wont let me cook kumuras any other way! And wow only three ingrediants but so much flavour.
4 Votes
Since October 21st
Ingredients
- 8 small kumura or 5 large kumura
- 600mls of cream (or 300 cream/ 300 milk)
- maggie cream of chicken or bacon n onion soup sachet.
Directions
- Peel and cut kumura in half or quarters if they are large.
- Place in a pyrex bowl or jug big enough to hold enough liquid to cover the kumura.
- Cover kumura with enough water so that they can be boiled and seal top with glad wrap.
- Place in microwave and cook on high for approx 10-12 minutes, until a knife can cut into them easily.
- Once cooked, drain the kumura and set aside until cool enough to handle.
- Slice kumura and lay out in an oven proof, baking or lasagne dish.
- Once kumura are all sliced and layed out ,mix soup sachet and cream together with whisk and pour over kumura.
- Bake in oven until set and browned on top. Liquid should be almost solid or at the least creamy.approx 30 minutes, if using only cream, a bit longer if using milk.
- Enjoy.
- This recipe can be made to a large quantity just increase kumura and double the cream and sachet.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4-6 depending on serving size | 20-30minutes approx | 15 minutes |
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