|Author: Riverford Organics||Published: 5th February 2019 06:57|
Oca can be cooked in many ways; roasted, mashed or fried. It loses its bright pink colour and a little of its zesty flavour, but retains enough to be interesting. Imagine something akin to a lighter, sharper tasting potato, or if you’ve eaten them, a Jerusalem artichoke in texture (without the windy after effect), and you’re on the right track.
Preparation Time: 30 minutes
Cooking time: 30 minutes
• 200g oca, washed well, left unpeeled
• Oil for roasting, e.g. light olive, sunflower or rapeseed
• Salt & pepper
- Preheat oven to 200°C/Gas 6. Cut any large oca into chunks so they’re all roughly the same size. Toss in just enough oil to coat and season with salt and pepper.
- Roast for 15 minutes for very small ones, 20-25 minutes or so for larger oca, until just tender when pierced with a knife.
Courtesy of http://www.riverford.co.uk/