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Yacon Root

This sweet-tasting, juicy tuber is traditionally grown in South America. Although not related, it is similar in flavor and texture to jicama (only sweeter) and is longer and thinner (average size is 5–6 inches long by 2–3 inches wide). It can be eaten raw or cooked and is generally peeled. Try it baked and mashed or sliced fresh in salads..

Preparation Tips

Scrub and peel before using raw, as the skin in bitter. Can be baked in skin.

Storage Tips

Yacon can be left a few days on the counter- they will get sweeter. But should be "held" in the fridge after that for up to several weeks.
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