1.5-2kg kumara
1/2 cup lemon juice
2 cups fresh orange juice
1/2 cup sherry
1 cup light oliveoil
2 Tbs finely grated fresh ginger
1/2 tsp salt
fresh ground black pepper
1 bunch spring onions
Scrub kumara but do not peel. Boil or steam until tender but firm. Slice kumara while still warm (peel if skins are tough), arrange on platter & pour dressing over. Sprinkle with finely chopped spring onion just before serving.