Rinse the oca just a little bit. Steam the oca tubers for short time (7à10 minutes). Wrap some fried bacon around the oca. Done.
Ready to serve and please your guests with a delicious and new good looking taste.
Stir-fried Tofu, Ham, Leeks, and Oca over Steamed Mizuna
Weight and drain a pound of tofu, unless it’s quite firm, for half an hour or so. Slice it into
cubes. Slice two small leeks, or one large one, crosswise into pieces about 2 inches long, and slice the white part thinly lengthwise. Cut about ¼ pound ham into ½-inch cubes. Rinse about a pound of
mizuna. Mince two cloves of garlic and two quarter-size slices of ginger. Cut ¼ pound oca into approximate ½-inch cubes. (Ocas don’t need peeling.)
In a wok, deep-fry the tofu in vegetable oil until it is golden brown. Drain the tofu on paper
towels or a paper bag, and pour out all but a teaspoon or two of the oil. Stir-fry the leeks briefly; add the garlic and ginger; toss; and scoop the leeks into a bowl. Stir-fry the oca briefly, and
then add about 2 tablespoons water or sake, reduce the heat, and cover the wok. Cook the oca until they are as tender as you like. Put them in the bowl with the leeks. Add more oil to the wok, if
needed, and briefly stir-fry the ham. Add soy sauce, pepper jelly, and sake to the wok to make a sauce. Return the tofu to the wok, and toss it to coat it with the sauce. Add the leeks, and toss
again. Add a little roasted sesame oil, toss once more, and empty the contents of the wok into a bowl.
Steam the mizuna in the wok just until the greens are wilted. Spread them in a serving bowl or
on a platter, and put the reserved tofu, ham, and vegetables on top. Serve the dish with steamed rice.
The oca skins lost most of their color with cooking. Can you see the little barely-pink chunks hiding among the tofu and ham cubes?
The stir-fried oca tasted a lot like water chestnut, though less sweet. I cooked it until it was fork-tender, but Robert and I agreed we’d probably like it better cooked only briefly, so that it
would stay crisp.
source: agardenerstable.com
The oca can be prepared like most root vegetables by being boiled, baked or fried. In the Andes it is part
of stews and soups; served like potatoes or can be served as a sweet. Oca is eaten raw in Mexico with salt, lemonand hot pepper.
Oca sunning near a window makes the tubers more sweet.
Oca in boiling water for a short time removes the acidic tast from the skin. At the same time the skin colour becomes more pale.
Remove the cooking water.
The cook ate the oca dish with organic sausages and a rocket salad, but it could work with just about anything. And for the
you..., being able to experiment with new tastes is all part of the fun of growing my own vegetables.
Stir-fried spicy oca and potato (4 servings)
Ingredients: 500 g oca; 500 g small firm potatoes, cut in halves or quarters; 2 red onions; sliced; 2 cloves crushed garlic; 2 sweet red pepper, sliced; fresh coriander leaves; grated rind of
lemon; dried chilli flakes; crushed pink peppercorns; vegetable oil for frying.
Wash and clean the oca thoroughly. Leave the tubers whole. Pop the oca into hot water to blanch for a few minutes; this also helps
to take out the bitterness. Don’t boil or leave the tubers in the water for too long, as they are a starchy vegetable and you don’t want to turn them into mush. Dry the oca and place on a baking
tray. Wash and cut the small potatoes and add them to the tray. Chop the red pepper, but don’t cut them too small or they will disintegrate, and add to the tray. Add oil and sprinkle with pink
peppercorns then place in an oven heated to 180 ºC for around 20 minutes. Shortly before the oca is taken out of the oven, fry the onion on a low heat to allow it to caramelize. When the oca is
ready, transfer to a serving bowl and mix in the grated lemon peel, fried red onion, fresh coriander and dried chilli flakes to taste.
Foto: Oca tossed in oil and baked for about 20 minutes…delicious!
So after all this, how do Oca taste? On Christmas Eve my wife and I roasted our first harvest of red and yellow Oca tubers. Oca
tubers can even be eaten raw, but i prefer to cook them. They can be fried, boiled, steamed, deep fried or roasted. After washing the well, they are easy to clean due to their smooth and waxy
skins. We then tossed them in rapeseed oil and baked them for about 20 minutes until they were tender.
3 pounds oca tubers
1/4 cup cold dry white wine
1 pound fresh shrimp, shelled and deveined
1 tbsp flour (optional)
1 tbsp butter
1 tbsp olive oil
Salsa Dressing:
Coarsely puree the following; adjust seasonings to taste.
1/2 tsp salt
1 tsp sugar, or more to taste
2 cups chopped cilantro, leaves only
2 tbsp minced shallot
2 tsp minced garlic
2 tbsp finely chopped jalapeño pepper, or more
heat to taste
3 tbsp lime juice
7 tbsp olive oil
Method:
Steam tubers in a tightly covered container over high heat for 20 to 25 minutes or until the oca is cooked "al dente."
Remove from heat and pour into a large work bowl. Toss with cold wine and cover. Set aside to cool.
While the oca is cooking, shell and devein the shrimp, then dust lightly with flour (optional).
Heat the butter and olive oil in a large sauté pan and cook the shrimp until lightly golden.
Remove from heat, lift out with a slotted spoon and combine with the steamed oca.
Once the oca and shrimp cool to room temperature, add the dressing.
Stir well and let stand for 10 minutes, then serve immediately.
Great news, my first semester is over and I’m on holiday! I’m quite pleased I made it this far (Without having a breakdown! Or killing anyone! Or taking a long walk into a deep lake!), but
truth be told right now I’m not thinking a whole lot about the six months past, I’m just euphoricdeliriously excited pleased about the study-free days ahead of me. Throughout the term I kept having images of a horse being drawn forward by a carrot
dangling in front of him; I think I’m the horse and the two week break was the carrot.
Now that I’m in the midst of these holidays, I have to be quite conscientous not to just waste my days. It’s all too easy to sleep through the morning and lose half your day – and if you’re
anything like me (90% of thoughts centered around an upcoming meal), you’ll spend half of the remaning day making an elaborate late breakfast/lunch. So, to combat this, here’s me not
being a lazy lobster and doing something productive. Behold, yams!
Yams have been popping up at markets all over the city for about a month now, and I began to feel guilty for not having cooked with something that seemed to be in such seasonal bounty.
Checking out potted herbs at my local market, I spotted a bag of organic, baby yams that were dirt cheap. The elderly lady manning the stall said they grew in her back yard in a space
where she wanted to plant spinach, so she dug them up and was happy to get rid of them. I explained that I hadn’t cooked them before myself, and had only eaten them occasionally at my aunty’s
when I was younger. Before I’d even finished telling her how we’d eaten them a grave look came across her face and she told me, in a stern but loving way that only a grandmother could,
to “never, ever boil yams.“ I looked blank so she continued, “just
promise me that you’ll roast them, boy.” Hardly being one to disagree with someone so empassioned about vegetable cooking methods, I gave her my word, handed over my small change and
headed home with a bag full of produce and a head full of ideas (and warnings).
After a quick google on how other people cooked this un-boilable vegetable – I wanted a second opinion, okay – it became clear that what we call yams in this country are not called yams
elsewhere. So, to clear up any confusion, I’m not talking about the large, sweet potato-looking root vegetable named yam in the U.S. What we’re dealing with here (oxalis tuberosa) go by a few names, including oca and New Zealand yam. While they’re incredibly common in New Zealand, I’ve heard they can often be found in Latin and African markets in Europe and
the U.S.
ROASTED YAM (OCA) AND FETA SALAD
I encourage you to do what you can to find true Oca/New Zealand yams, but if they prove evasive, this salad is also delicious with chunks of roasted sweet
potato, parsnip, beets or other earthy root vegetables – just add a splash of cider vinegar to the roasting dish to account for the yam’s natural acidity. A good cultured nut or tofu cheese
(this or this) makes
a great vegan alternative to the feta, too.
500g yams, larger ones cut in half
olive oil, salt + pepper
125g sheep or goat feta
a large handful of parsley, chopped
1 avocado, diced
1 cup cooked brown rice., or more as needed
extra-virgin olive oil
half a lemon, juiced
Preheat the oven to 200*C. Toss the yams with a splash of oil and a good pinch of both salt and pepper. Arrange in a single layer on a baking tray and bake for 20 minutes, turning once
halfway through, until soft when pierced with a fork.
Crumble the feta into a large mixing bowl, add the parsley, avocado, roasted yams, and cooked rice. Toss with a healthy glugg (~two tablespoons) of olive oil and the lemon juice, then serve
while still warm.
New zealand recipes with Yams (synonym for oca or New Zealand Yam)
Oca: The High Energy, Super Versatile
Vegetable of the Ancient Incas
Oca is an incredibly popular tuber in South America (it's second only to the potato as the favorite root vegetable in Bolivia and Peru). In the United States, however, oca is widely ignored, but
growing in popularity among specialty shops and Latin markets.
Unlike potatoes, oca can be eaten raw, but they're also delicious boiled, baked, steamed, stewed, grilled, fried or candied.What exactly is oca? It's a perennial plant whose tubers are similar to
potatoes, only with wrinkles and very brightly colored in red, orange, yellow, purple and pink. Depending on the variety -- there are over 50 -- they have a flavor ranging from a lemony potato to
a sweet chestnut (they're also sometimes described as "potatoes that don't need sour cream").
The Lost Food of the Incas
Oca is sometimes referred to as one of the "lost crops of the Incas," because, despite its potential to become a globally cultivated crop, it's still mostly enjoyed only in a few limited areas,
namely South America, Mexico and New Zealand (where it's called the "New Zealand yam").
Thought to be one of the oldest crops of the Andean region (tubers were even found in early tombs in the area), the oca suffers unfairly from the stigma of a "poverty food," yet supplies a rich
source of carbohydrates, calcium and iron (some high-protein varieties even contain more than 9 percent protein), not to mention great taste and versatility.
In Mexico, oca is often served raw with salt, lemon and hot pepper addedConsider these varied samplings of how the oca is prepared:
Oca can be pickled and made into bottled preserves
In the Andes, oca is dried in the sun, which makes it very sweet
Oca is often baked and stewed
Where to Find Oca
You can grow your own oca if you're up for a challenge. It's an incredibly hearty plant (with very attractive leaves and flowers) that is harvested in the winter. Alternatively, you can keep a
watch out for brightly colored tubers that resemble small, wrinkled carrots at specialty markets. If you spot them, you've found oca.
If you get your hands on some oca, try it prepared simply, such as baked or boiled like a potato, or if you're in the mood for something more authentic, try out this oca recipe from Peru.
Oca con Salsa Picante
Oca/Shrimp Mixture:
3 pounds oca tubers
1/4 cup cold dry white wine
1 pound fresh shrimp, shelled and deveined
1 tbsp flour (optional)
1 tbsp butter
1 tbsp olive oil
Salsa Dressing:
Coarsely puree the following; adjust seasonings to taste.
1/2 tsp salt
1 tsp sugar, or more to taste
2 cups chopped cilantro, leaves only
2 tbsp minced shallot
2 tsp minced garlic
2 tbsp finely chopped jalapeño pepper, or more
heat to taste
3 tbsp lime juice
7 tbsp olive oil
Method:
Steam tubers in a tightly covered container over high heat for 20 to 25 minutes or until the oca is cooked "al dente."
Remove from heat and pour into a large work bowl. Toss with cold wine and cover. Set aside to cool.
While the oca is cooking, shell and devein the shrimp, then dust lightly with flour (optional).
Heat the butter and olive oil in a large sauté pan and cook the shrimp until lightly golden.
Remove from heat, lift out with a slotted spoon and combine with the steamed oca.
Once the oca and shrimp cool to room temperature, add the dressing.
Stir well and let stand for 10 minutes, then serve immediately.
Curry d'oca de pérou - Oca yam curry
Je suis constamment en recherche d’ingrédients et d’aliments que je ne connais pas. Il y a quelques années, j’ai découvert pour
la première fois ce beau légume racine appelé l’oca de Pérou. J’ai adoré son goût acidulé et la beauté de ce légume. Les ocas sont de couleur allant du blanc cassé au rose au
rouge profond! Les ocas peuvent être consommés crus et ils sont croquants, juteux et légèrement acidulés. Cependant, quand ils sont cuits, ils perdent leur belle couleur et beaucoup de leur
acidité. Vous avez seulement un soupçon d’acidité et un goût farineux de pommes de terre comme très. (des informations Wikipédia sont ici).
Le mois dernier, je suis allée aux journées portes ouvertes «Des Paniers Verts" où j'aime aller pour prendre des plantes très originales pour mon petit potager. Ils vendent également des paniers de légumes et de fruits et
leur magasin est ouvert tous les vendredis et les samedis. Donc, si vous êtes près de Bornival (Nivelles), n’hésitez pas à leur rendre visiter.
Retournons à nos ocas, j’ai décidé de faire un simple curry avec une sauce très liquide. Cette recette est normalement
utilisé pour les pommes de terre, donc si vous ne trouvez pas ocas, il suffit d'utiliser des pommes de terre (ou de patates douces)!
Curry d'oca de pérou - Oca yam curry
Ingrédients
300g oca, rincé et coupé en tranches
2 càs d’huile
1 oignon, haché
2 gousses d'ail, hachées
3 cm de gingembre, hachée
1 tomate, haché (I utilisé 3 cuillères à soupe de tomates en conserve)
1 càc de piment en poudre
½ càc de curcuma pd
½ càc cumin pd
½ càc de coriandre pd
½ càc de sucre
Sel au goût
Un petit bouquet de feuilles de coriandre (haché)
Méthode
Faire chauffer l'huile et faire frire jusqu'à ce que dorent l'oignon, l'ail et le gingembre.
Ajouter les épices, le sucre et le sel.
Au bout de 30 secondes, ajouter les tomates et 500ml d'eau et porter à ébullition.
Mettez dans les oca et cuire à couvert pendant environ 10 minutes ou jusqu'à la cuisson complète.
Ajouter les feuilles coriandre (il faut d'une bonne quantité pour la saveur).
Servir avec du riz cuit à la vapeur!
***
I am perpetually looking out for ingredients and foods that I do not know
about. A few years ago, I discovered for the first time this beautiful root vegetable called Oca or New Zealand yams. I fell in love with it for its taste and good looks. They range from pale
cream to pinks to deep reds! Ocas can be eaten raw and they are crunchy, juicy and slightly sour. However, when they are cooked they lose their beautiful colour and a lot of their sourness.
You only have a hint of sour and a very potato-like floury taste. (Wikipedia information
here).
Last month, I went for the open days of “Les Paniers Verts” where I like to go to get some very original saplings for my little kitchen garden.
They also deliver vegetable and fruit boxes and their grocery is open every Friday and Saturday. So if you are near Bornival (Nivelles), don’t hesitate to visit.
Back to our ocas, I decided to make a simple curry with a thin gravy. This
recipe is normally used for potatoes so if you don’t find ocas, just use potatoes (or sweet potatoes)!
Curry d’oca de pérou – Oca yam curry
Ingredients
300g oca, rinsed and sliced
2 tbsp oil
1 onion, chopped
2 garlic cloves, minced
3 cm ginger, minced
1 tomato, chopped (I used 3 tbsp of canned tomatoes)
1 tsp chilli pd
½ tsp turmeric pd
½ tsp cumin pd
½ tsp coriander pd
½ tsp sugar
Salt to taste
A small bunch of coriander leaves (chopped)
Method
Heat oil and fry till golden the onion, garlic and ginger.
Add in the spices, sugar and salt.
After 30 seconds, add the tomatoes and 500ml water and bring to a
boil.
Put in the oca and cook covered for about 10 minutes or till
cooked.
Add in the coriander (you need a good amount for flavour)
Serve with steamed rice!
Oca Homity Pie Recipe
Carl Legge
Tuesday, 31st January 2012
Carl continues to explore the wonderful, sustainable opportunities afforded by the colourful oca - an under-used tuber that can substitute for potatoes in all sorts of
recipes...
This wonderful tuber is certainly getting popular. I got involved in identifying a specimen from Jamie Oliver's garden a few days ago . His online editor was after recipe
ideas because it was being cooked in Jamie's '15' restaurant. It would be great if Oca now started to get the attention it deserves!
One of the first recipe books I bought was from Cranks - the famous and ground breaking Central London vegetarian restaurant. One of their signature dishes was an old English
dish called Homity Pie. It contains potatoes in an onion, cheese and herb sauce/coating, baked till crisp on top.
I thought that the taste and texture of the oca would substitute for the potatoes really well, so I gave it a try when cooking dinner for guests. It went down a storm. The
firm and very slightly acidic oca marry perfectly with the other ingredients.
It's an easy dish to prepare and is as good for family meals or entertaining. I served it warm with a seasonal foraged salad. It's also great with baked beans for lunch.
I made a large version as I was entertaining, but I've reduced the recipe to make a family sized pie.
If you have spelt flour, it makes a really good wholemeal, nutty tasting addition to the pastry - a change which I think the founders of Cranks would have appreciated.
You'll need a greased spring form tin of approximately 20cm diameter or similar to cook this in. When I cooked mine in a large bakewell pan, I lined the pan with greaseproof
paper so that I could take the flan out in one piece and then serve on a board (off the paper) at the table.
I blind bake (part bake before adding the filling) the pastry case for this pie. After many years of cooking homity pie, I think it's the best way of getting a nice crisp
pastry crust to complement to creamy, starchy filling.
Ingredients
Pastry
300g plain flour or mix of 200g plain and 100g spelt flour
½ tsp salt
¼ tsp baking powder
150g butter or 75g butter & 75g vegetable shortening, cut into small cubes
75ml ice cold water
Filling
600-800g oca, mixed colours if possible, scrubbed and cut into 2cm chunks
1-2 tbsps olive oil or vegetable oil
2 medium onions, finely chopped
3 cloves garlic, finely chopped or grated
Bunch fresh thyme, leaves picked to give about 2 tbsp or 1 tbsp dried thyme
Small bunch of fresh parsley, leaves picked and finely chopped, stems retained and finely chopped
250g plus 100g well flavoured cheese such as farmhouse cheddar, coarsely grated
A few tbsps milk or cream
Sea salt and freshly ground black pepper to taste
Method
First make the pastry. Sieve the flour, salt and baking powder into a bowl. Add the butter (and fat if using) and rub this into the flour until it appears like breadcrumbs.
Add sufficient water so that the dough just comes together.
You can do all that in a food processor, just do enough to get the dough to start to come together, don't overprocess.
Shape the dough into a suitable flat shape for the baking tin/dish you are using. (So shape into a flat round to go into a round tin.) This means you have less work to do once
the dough has rested to roll it out. Cover in clingfilm and pop in the fridge for at least 30 minutes before rolling out.
Preheat an oven to 200°C with the shelf in the middle.
Steam or boil the oca for about 10 minutes or so until they are tender with just a little resistance in the centre. Drain if necessary and leave to steam dry while you prepare
the other ingredients.
Heat the oil over a medium heat in a sauté pan. Add the onions, garlic and parsley stalks and sauté stirring occasionally until the onion is tender and translucent. Take off
the heat and set to one side.
Take your pastry out of the fridge and roll it to line your greased tin or dish. If you have time, pop back in the fridge to chill for an hour or so, or pop in the freezer for
30 minutes. This will help prevent shrinkage.
Line the pie case with greaseproof or baking paper and fill with baking beans. Bake in the oven for about 15 minutes. Take out of the oven and remove the beans and paper. Turn
the oven down to 180°C and bake until the pastry is golden brown, about another 15 minutes.
Put the oca, onion mix, 250g cheese, herbs, salt and pepper to taste into a mixing bowl and combine thoroughly but gently without breaking the oca too much. If you need to,
splash in a little milk or cream to make a nice coating. You don't want lots of free liquid or your nicely crisp base (you did blind bake it, didn't you?) will get soggy.
Pile the oca mix into the pastry case in a rustic fashion and then grate the remaining 100g cheese on top.
Bake in the oven for about 25 minutes or so until the top is nicely browned and the oca mix is heated through.
If you did not blind bake the case you'll need to cook the pie for about 40 minutes or so. If the top looks like it's getting too browned, cover it with some foil or baking
paper.
Take out of the oven and allow to cool a bit. I find it tastes better when allowed to cool a little rather than fresh out of the oven. It's also great at room temperature.
Non-vegetarian alternative
This is just great with bacon in the mix for non-veggies. You can use 75g lard instead of the vegetable shortening.
Gently fry about 100g of (smoked) streaky bacon cut into 1cm dice gently in the sauté pan so that some fat renders and the bacon starts to brown. Then add the onions, garlic
and parsley stalks and continue as above.
At one point while chewing on a piece of oca stem, it occurred to me that it tasted quite a bit like gooseberry. As a lover of gooseberry pie, my next thought was to wonder whether oca
stems could be used to make a pie. Today, we put it to the test.
You might call it an acid test. This culinary experiment is not entirely without risk, as oca is high in oxalic acid, the stems are not commonly eaten as far as I know, and I know of no
measurements of the oxalic content of the stems, although at least once source indicates that they contain more than the tubers. I’ve eaten enough oca stem to know that it doesn’t seem to
cause me any troubles, so I’m not too concerned, but there is always a little risk in trying new foods.
Oca stems stufficient to yield about a cup after trimming
I collected a box of oca stems, trimmed them up, and washed them.
Trimmed oca stems. A mix of red and green seemed like a good choice.
As usual, I underestimated how much to pick. The trimmed oca stems above yielded about a cup when cut into pieces. The pie recipe called for three cups, requiring a second trip.
Small pieces worked out nicely. You don’t notice any fibers at this size.
I cut the stems into 1/3 to 1/2 inch sections – bite sized or roughly gooseberry sized since we were using a gooseberry pie recipe.
The recipe used the following ingredients for a nine inch pie:
3 cups of oca stem pieces
1 cup of white sugar
2 tablespoons tapioca
2 tablespoons corn starch
1/2 teaspoon salt
1 tablespoon water
All ingredients but the oca were brought to a boil, heat turned off, and the oca then mixed in before pouring into a store bought crust (having no idea if the results would be edible, we decided
not to waste time making crust). 35 minutes in the oven at 400F.
I was surprised to see that the stem pieces retained their color (tubers don’t).
They also turned the filling a bright pink color, not too different from gooseberries.
I won’t win any awards for food photography, but the pie turned out to be pretty tasty. It is very much like a gooseberry pie. Not as tart as green gooseberries, but still pretty
tart. Perhaps closer to a blend between a gooseberry and a rhubarb pie. I think next time I would add another cup of oca stem as the pie was a bit thin.
We both detected a little bit of mouth/throat tingle, probably due to oxalic acid. A similar experience is produced by rhubarb or sorrel. Nothing alarming and I have no reason to
think that an oca pie is any more toxic than a rhubarb pie. It might not be a good idea to eat the whole pie in one sitting; moderation is always a good idea.
Extend the fresh oca tubers on a cloth, in a sunny spot. They will take about a week or two to become sweet. Then,
they are boiled whole until cooked, and eaten as a side dish.
Mazamorra de ocas
Wash some fresh oca tubers.Bring them to a boil in a pot, with water and milk covering them, and sugar. Simmer until soft, stirring from time to time to avoid it getting stuck
to the bottom. Pass through a colander if desired. Serve warm.
Kawi
Cut your oca tubers in four, longwise. Put them to dry extended in a cloth, but not too spread, or it will become
whitish in color and not sweet enough. Cover with a double cloth in the night so it doesn’t freeze. Turn daily, until it becomes dry and a little brownish, indicating sweetness. It takes between
a week and a month, depending on amount and weather.
This is used to prepare a sweet, boiling with sugar and water and milk, similar to mazamorra de ocas.
Oca soup 'Jallpuy'
This soup is prepared best with a variety of oca called “camote” (“sweet potato”). It is also called diet soup, as
it doesn’t contain any oil or fat.
In a pot with cold water, add the whole ocas, and bring to a boil. As soon as the water is boiling, add julienned
olluco (not too thin). When it boils again, add peeled potatoes cut in medium sticks and salt, bring to a boil again, and then simmer until vegetables are all cooked but not overcooked. It is an
option to add a couple of eggs just before ready, and stir just a little as to not dissolve the eggs completely.
When ready, put aside in the warm place just beside the firewood stove to keep warm. To serve, add on top of soup in
each plate, the following herbs freshly sliced more or less thin: chinese onion (Allium fistulosum), coriander(coriandrum sativum), hierbabuena (spearmint?), paico o cashwa (Chenopodium ambrosioides), andjust a
little bit huacatay (Tagetes minuta).It is also possible to add a couple cheese slices or sticks on top, it
will partly melt just to the perfect consistence if the soup is adequately hot when served.
Recipes fine courtesy of Doña Consuelo Minaya, from Ñahuin (above 3400 m.a.s.l.), Peru.
Slice yams in half if necessary.
Toss all ingredients together in a baking dish until yams are well coated.
Bake in preheated oven for 30-35 minutes, or until tender.
Place in serving dish and serve hot.
Alternatively, allow to cool, then toss through leafy greens to make a salad.
Variations:
Use swedes, parsnips or turnips.
Add a little crushed pineapple to the finished dish
Non-vegetarian alternative
