Jen T's Note:
These are great used as a topping for a green tossed salad. One way of getting another vegetable into your diet!! I like to use the orange coloured ones for these but I have also used the golden and the ordinary purple skinned ones if I haven't been able to find them. This recipe comes from my youngest daughter who added these to our salads when were visiting. I just had to keep making them on our return home and have posted it here so I don't forget what to do!!!!
My Private Note
Units: US | Metric
- 1Peel the kumara and then using your potato peeler peel into ribbons.
- 2Toss them in the olive oil, salt & pepper.
- 3Spread out on a shallow baking tray.
- 4Bake in a hot oven about 10 mins until golden and crispy. Toss every few minutes to cook evenly. Keep an eye on them to prevent burning.
- 5Top off a green tossed salad with these and other goodies such as grated parmesan cheese, strips of red pepper, roasted cashews & chopped spring onions. Use your favourite dressing or just toss through a little olive oil & balsamic vinegar. Makes a simple salad look more impressive. :).
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Nutritional Facts for Baked Kumara Ribbons
Serving Size: 1 (36 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 115.5
- Calories from Fat 61
- Total Fat 6.7 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 35.8 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 1.9 g
- Sugars 2.7 g
- Protein 1.0 g