Yacon Salsa
This salsa is crunchy, colorful, tasty and easy to make. Perfect as a side dish, with chips, on eggs or in a burrito.
Salsa:
2 cups cooked black beans
2 cups corn (fresh is best but frozen is fine)
1 medium sized Yacon tuber
1 red bell pepper
1 cup diced sweet onion
If using a can of black beans, rinse them and set them aside to drain thoroughly. If using frozen corn, thaw and drain thoroughly.
Slice Yacon into 1/4" pieces and dice onion and bell pepper the same size, this should yield 2-3 cups
Combine beans, corn, Yacon, onion and bell pepper in a mixing bowl. Add vinaigrette (see below) and mix thoroughly. Cover and chill until ready to serve.
Lemon and Cilantro Vinaigrette:
1/4 cup lemon or lime juice
2 teaspoons freshly crushed garlic
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp Tabasco
1/4 cup extra-virgin olive oil
1/2 cup chopped fresh cilantro
Combine all ingredients in a bowl and whisk thoroughly.
Yacon Gratin
4 lbs Yacon, peeled and sliced thin
1 large onion
3 large garlic cloves, minced
8 oz grated sharp cheddar cheese
1/2 cup packed grated Parmesan cheese
3 tbsp unsalted butter
1 1/2 cups milk
salt and pepper to taste
Preheat oven to 350 degrees. Divide Yacon, onion, garlic and cheese into thirds. Using a 9"x12" baking dish arrange in layers: 1/3 Yacon then 1/3 onion, sprinkle a third of the minced garlic and cheeses. Dot with 1 tbsp of butter. Salt and pepper to taste. Repeat for a total of 3 layers. Pour milk into a corner of the dish. Cover loosely with tin foil. Bake for 1 hour. Remove foil and bake for another hour.
Hint: The Yacon will produce a lot of liquid during the baking process, thus the small amount of milk.
Yacon Crisp
Topping:
3/4 cup flour
1/4 cup packed brown sugar
1/2 tsp salt
2 tbsp sugar
8 tbsp unsalted butter
1 cup old fashioned rolled oats (not quick cooking)
Filling:
3 lbs Yacon, peeled and cut into 1/2" chunks
juice and zest from one large lemon
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
Preheat oven to 375 degrees. In large bowl, mix together flour, brown sugar, salt and granulated sugar. Cut butter into flour mixture using pastry cutter or two knives until texture is like coarse meal. Add oats and use your hands to toss and squeeze mixture until large moist clumps form. Transfer the bowl to freezer to chill.
In another bowl toss Yacon with lemon juice, zest, sugar, cinnamon, nutmeg and salt. Transfer to a shallow 2 quart baking dish and sprinkle with topping mixture. Place baking dish on a cookie sheet and bake until brown and bubbling, about 1 hour. Test the Yacon to see if tender. If not as tender you wish, turn the heat off and leave the crisp in the oven for another 15 to 20 minutes.
Best served warm with ice cream!