Kumara with watercress dumplings

By Amanda Laird

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Kumara with watercress dumplings. Photo / Babiche Martens
Kumara with watercress dumplings. Photo / Babiche Martens

Serves 4

2 Tbs butter
1/2 Tbs olive oil
1 onion, diced
2 cloves garlic, chopped
1/2 cup leek, diced
1 stick of celery, diced
500g orange kumara, peeled and chopped
1 L vegetable or chicken stock
Salt and pepper

1 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp salt
1 generous handful watercress, chopped
50g butter
milk to mix

1 Heat a large saucepan. Add the butter and olive oil. Add the onion, garlic, leek and celery. Cook while stirring for at least 5 minutes or until golden and caramelised.

2 Add the kumara, stock and seasoning. Simmer for 30 minutes then puree until smooth.

3 To make the dumplings; preheat oven to 200C. Mix the flour, baking powder, salt and watercress together. Rub in the butter then mix in enough milk to make a soft, scone-like dough. Knead briefly then shape and bake for approximately 10 minutes or until golden.

- NZ Herald

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