Kumara baked with silverbeet and mozzarella

  • 20 mins preparation
  • 1 hr 50 mins cooking
  • Serves 4
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Kumara baked with silverbeet and mozzarella
  • 4 large kumara (about 350g each)
  • 1 tablespoon extra virgin olive oil
  • 1 small red onion, chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon chopped thyme leaves
  • 1/4 teaspoon chilli flakes
  • 1/2 bunch silverbeet, stems removed, sliced
  • 125 gram smoked or plain mozzarella, cut into pea-sized cubes
  • 1/4 cup water
  • 1/4 cup grated parmesan


Kumara baked with silverbeet and mozzarella
  • 1
    Preheat oven to moderately hot, 190°C. Line a baking tray with baking paper.
  • 2
    Arrange kumara on prepared tray. Bake about 1 hour, or until tender. Remove from heat; set aside until cool enough to handle.
  • 3
    Slice off top quarter, lengthways, from each kumara; discard. Hollow out centre of each by scooping out flesh with a teaspoon, leaving a 1cm border all round. Place flesh in a bowl; roughly mash. Set kumara shells aside.
  • 4
    Heat oil in a large non-stick frying pan on medium. Cook onion 4-5 minutes, or until tender. Stir in garlic thyme and chilli flakes; cook 1 minute.
  • 5
    Stir in silverbeet; cook 1-2 minutes, until wilted. Blend in mashed kumara, mozzarella and water; cook a further 1 minute, or until heated through.
  • 6
    Place kumara shells on prepared tray and spoon silverbeet filling into shells. Cover with foil; bake 30 minutes, or until heated through.
  • 7
    Remove foil; sprinkle with parmesan. Bake 10 minutes, or until top is golden brown. Serve immediately.