Stuffed Baby Kumara with Chipotle Sour Cream

Stuffed Baby Kumara with Chipotle Sour Cream

Ready in 50 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 9, 2018.


Baby Kumara

  • 600g baby orange kumara
  • 1 red onion
  • 3 spring onions
  • 1½ Tbsp kumara spices
  • 250g frozen corn
  • ½ cup water
  • 1¼ cups grated cheese


  • 100g cracked farro
  • 2 carrots
  • 1 bunch parsley, chopped
  • 1 bunch mint, chopped

To Serve

  • 125g sour cream
  • 1 pack chipotle sauce (optional, adults)


  1. Cook kumara and prep onions Preheat oven to 200°C. Bring a small pot of salted water to the boil. Cut any large pieces of kumara in half lengthways and place on a lined oven tray, prick a few times with a fork and roast for 30-35 minutes, until tender. Finely dice onion and thinly slice spring onions.
  2. Cook veggies Heat a drizzle of oil in a fry-pan on medium-high heat and cook onion for about 2 minutes, until soft. Add kumara spices and corn and cook for about 5 minutes. 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 carrots and add to a bowl with farro, parsley, mint and a drizzle of olive oil and vinegar. Toss and season to taste.
  4. Finish corn Once corn is cooked, remove from heat, stir through spring onions and half the cheese. 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. Use a small knife to 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.
  6. Serve farro topped with kumara and a dollop sour cream mix.

Nutritional Information

Energy 2208 kj
528 kcal
Protein 17.4g
Carbohydrate 67.3g
Fat 19.9g