Oca 350g

Oca 350g

SKU# FINOCA350

Availability: In stock

£2.95

A Peruvian potato-like veg, with a lemony punch.

Guy has been growing oca as a trial crop on our French farm. Planted in March, they grow steadily through the summer before swelling into edible tubers in late autumn. They are Peruvian in origin, but are commonly known as New Zealand yams and are used much like potatoes in both countries. They can be eaten raw or cooked, and are characterised by a distinct lemony taste that lessens with cooking. They look like a cross between a gnarled radish and a Jerusalem artichoke.

Quick Overview

A Peruvian potato-like veg, with a lemony punch.



Guy has been growing oca as a trial crop on our French farm. Planted in March, they grow steadily through the summer before swelling into edible tubers in late autumn. They are Peruvian in origin, but are commonly known as New Zealand yams and are used much like potatoes in both countries. They can be eaten raw or cooked, and are characterised by a distinct lemony taste that lessens with cooking. They look like a cross between a gnarled radish and a Jerusalem artichoke.

Storage

Store in the fridge; will keep well for over a week.

Prep

The creases trap a lot of soil, so they will need a good clean before eating. Soak for 10 mins to loosen the dirt, then scrub well. No need to peel. Oca come in all sorts of shapes and sizes, and can be cooked whole, or chopped.

Quick tips

Grate or slice and serve in a salad or slaw. 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. Riverford Chef Bob thinks they are 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.