Tangy and crunchy when eaten raw in salad, oca can also be roasted, stir-fried, boiled, braised or steamed to delicate softness. Riverford cook Bob thinks they’re at their best when just lightly cooked – simply chop into 2cm pieces and sauté in a pan with a little oil and salt for 10 mins.
Alternatively, roast in a hot oven for 20 mins with a little oil and salt – cooked like this they aren’t a world away from a roast spud, it’s just as if a slight shake of vinegar has been added.
Store in the fridge; will keep well for over a week.
Country of origin
Grown in France.