Stuffed Baby Kumara with Chipotle Sour Cream

Stuffed Baby Kumara with Chipotle Sour Cream

Ready in 40 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 9, 2018.


Baby Kumara

  • 400g baby orange kumara
  • ½ red onion
  • 2 spring onions
  • 1 pack kumara spices
  • 250g frozen corn
  • ½ cup water
  • 1¼ cups grated cheese


  • 65g cracked farro
  • 1 carrot
  • 1 bunch parsley, chopped
  • 1 bunch mint, chopped

Chipotle Cream

  • ½ pack chipotle sauce
  • ¼ cup sour cream


  1. Cook kumara Preheat oven to 200°C. Bring a small pot of salted water to the boil. Place 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 veggies Heat a drizzle of oil in a large fry-pan on medium-high heat and cook red onion for about 2 minutes, until soft. Add kumara spices and corn and cook for about 5 minutes, until any liquid has evaporated. Add water and ½ tsp salt and simmer for about 4 minutes, until liquid has evaporated.
  3. Cook farro Cook farro in pot of boiling water for about 12 minutes, until tender. Drain, rinse under warm water and drain again. Grate carrot and toss with farro in a large bowl along with parsley, mint and a small drizzle of olive oil and vinegar. Season to taste.
  4. Finish corn Once corn is cooked, remove from heat, stir through spring onions and half the cheese and season to taste. In a small bowl, mix sour cream and chipotle sauce .
  5. Stuff and grill kumara Once kumara has cooked, remove from oven and switch oven to high grill. Slice kumara open 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.
  6. Serve farro and baby kumara with rocket and chipotle cream.

Nutritional Information

Energy 2760 kj
660 kcal
Protein 19.7g
Carbohydrate 95.2g
Fat 20.5g