Oca and Ulluco Root Salad

The Quirky Foodster Team

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Servings

Ingredients

Oca, boiled whole until tender — 250 g (0.6 lb)
Ulluco, boiled whole until tender — 250 g (0.6 lb)
Huacatay, finely chopped — 1 tbsp
Salt — 1 pinch

Method

Boil the oca and ulluco separately in water until each is just tender when pierced with a knife, about 15-20 minutes for oca and 10-12 minutes for ulluco (ulluco cooks faster).
Drain and cool both until comfortable to handle, then peel or trim as needed and slice into rounds.
Arrange the sliced roots together on a plate.
Sprinkle with salt and scatter over the chopped huacatay.
Serve at room temperature.

Introduction: A cool dish of two colourful Andean root vegetables, boiled tender and dressed simply with salt and herb, showing off crops less famous than the potato but grown alongside it on the same terraces.

Cultural Background: Oca (Oxalis tuberosa) and ulluco (Ullucus tuberosus) are two of the Andes’ many domesticated root crops grown in rotation with potatoes on Inca agricultural terraces, confirmed by archaeobotanical remains; both are still cultivated and eaten across the highlands today, though far less internationally known than the potato.

Tips: – Oca becomes naturally sweeter after a few days of sun exposure before cooking, a traditional Andean practice worth trying if you have raw oca on hand. – Boil the two roots separately as they have different cooking times.

Variations: – Naturally vegan as written. – A version with a light dressing of crushed ai amarillo and a little water can be added for those who prefer more punch.

Storage: Refrigerate covered for up to 2 days.

Reheating: Best served cool or at room temperature rather than reheated; if warming, steam briefly for 2-3 minutes.

Nutrition: Per serving (approx.): 130 kcal, 2 g protein, 29 g carbohydrate, 0.2 g fat, 3 g fibre.

FAQs:

Q: What does oca taste like?

A: Mildly sweet and slightly tangy, especially after a few days of sun-curing; texture is similar to a waxy potato.

Q: What does ulluco taste like?

A: Mild and slightly earthy with a pleasantly crisp-waxy texture, even when fully cooked.