Stuffed Baby Kumara with Mint Pesto

Stuffed Baby Kumara with Mint Pesto

Ready in 45 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 21, 2019.


Baby Kumara

  • 400g baby kumara
  • ½ red onion
  • 2 spring onions
  • 1 clove minced garlic
  • 1 pack kumara spices
  • 1½ cups frozen corn
  • ¼ cup water
  • ½ block Parmesan cheese, grated


  • 1/3 cup farro
  • 1 carrot
  • 1 bunch chopped parsley

To Serve

  • ½ cup sour cream
  • 1 pack mint pesto

Have Handy

  • oil
  • pepper
  • salt
  • vinegar


  1. Cook kumara Preheat oven to 200°C. Bring a small pot of salted water to the boil. Place baby kumara on a lined oven tray, prick a few times with a fork and roast whole for about 30 minutes, until tender. Finely dice red onion and thinly slice spring onions.
  2. Cook farro Cook farro in pot of boiling water for about 12 minutes, until tender. Drain, rinse under warm water and drain again well. Grate carrot and toss with farro in a large bowl along with parsley and a drizzle of olive oil and vinegar. Season to taste.
  3. Cook corn Heat a drizzle of oil in a fry-pan on medium-high heat and cook red onion for about 2 minutes, until softened. Add garlic, kumara spices, corn, water and ½ tsp salt and cook for about 5 minutes, until reduced and corn is tender. Once corn is cooked, remove from heat and stir through spring onions and half the cheese.
  4. Stuff kumara Once kumara has cooked, remove from oven and switch oven to high grill. Slice open kumara lengthways, not quite cutting in half. Fill with corn mixture, sprinkle with remaining cheese and return to oven to grill for about 5 minutes, until cheese is melted and golden.
  5. Serve farro with baby kumara, sour cream and mint pesto.

Nutritional Information

Energy 2176 kj
520 kcal
Protein 16.9g
Carbohydrate 65.4g
Fat 19.9g