ROAST OCA YAM - BEGINNER FRIENDLY RECIPES
For newbies to the oca yam, roasting is a great starting point. These tubers taste like a lemony potato. They only need a light scrub and wash to remove any soil lodged in a knobbly crevice and leave the skin on. Preheat the oven and give these quick roast recipes a try. Then when you’re hooked, the oca yam is also suitable to mash, boil or thinly sliced to eat raw in a salad.
ROASTED OCA YAMS WITH PESTO
300g punnet small oca yams, washed and drained
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
2 tablespoons Torello Farm pesto (choose from the range available)
Preheat oven to 190°C (fan-forced 170°C).
Spread yams in a shallow oven proof dish in a single layer. Drizzle over the oil and shake dish to coat yams evenly with the oil. Sprinkle sea salt over the top. Roast for 20 minutes, or until tender when pierced with a knife. Add the pesto and toss to coat yams in the pesto. Serve immediately while hot.
OCA YAM ROASTED CRISPS WITH FURIAKE
400g large oca yams, washed and drained
¼ cup extra virgin olive oil
1 tablespoon Southern Seagreens furikake flakes, to sprinkle
Preheat oven to 190°C (fan-forced 170°C). Line a baking tray with baking paper.
Slice the oca yams lengthways in to 3-4mm wide slices. Drizzle half the oil over prepared baking tray then spread the slices in a single layer over the tray and drizzle over the remaining oil over the top of slices. Flip slices over to coat in an even coating of oil on both sides. Roast for 10 minutes, then turn slices over and roast for another 10 minutes, or until golden brown and edges are crisp. Transfer to serving plate and scatter with furikake flakes. Serve immediately.
OCA YAM WITH HERB BUTTER AND ORANGE
Accompany your next grilled steak with these delicious buttery and zesty oca yams.
300g oca yams, cut into 5mm wide slices
¼ cup water
¼ cup freshly squeezed orange juice
1 tablespoon Torello Farm herb butter (choose from the range available in store)
1 teaspoon finely grated orange zest
Black pepper
Place oca yams, water and orange juice in a small non-stick heavy based frying pan or saucepan over a medium heat. Bring to a simmer and cook for about 6-8 minutes, or until liquid has almost evapourated, stirring occasionally, until yams are just tender when pierced with a knife. Add the herb butter and orange zest, gently toss to combine and coat the oca yams evenly. Remove from the heat, scatter a generous grinding of pepper and serve immediately.
Recipes by Fiona Hammond, Aug 2023
