It’s really important to do this since you won’t be peeling the oca. Oca skin is really thin so it won’t become tough or affect the flavor as the oca roasts.
If you have nothing but small oca, you might not need to cut any!
Look for a rimmed baking sheet so the oca don’t slide off as you put the sheet in the oven.
A drizzle of honey and balsamic vinegar A pinch of chili flakes Pesto or freshly chopped herbs like parsley and thyme
Got tiny oca? Start checking your oca after 15 minutes since small oca cook a lot faster than bigger ones. If you want to refrigerate your leftover oca, toss them into an airtight container and chill them for up to 3 days.
The oca peels will become tender as you boil them, but your mashed oca will have more of a rustic, chunky texture than if you peeled them.
Want to flavor the oca while they’re boiling? Add a few hefty pinches of salt to the water so the veggies absorb it while they cook.
Keep the lid off of the pot while the oca are simmering so you can adjust the temperature if the water starts to boil vigorously. Not sure if the oca are done? Just stick a knife or skewer into the center of one to see if it comes out easily. If not, simmer them for a few more minutes and check again!
Want even silkier mashed oca? Put the drained oca into a potato ricer. Hold it over your bowl and press down on the handle for force the oca through the tiny holes in the ricer.
To get creamy, rich mashed oca, stir in a drizzle of cream or olive oil. You could also add a pat of butter to the dish before you serve it. Feel free to experiment! For a fresh, herbal flavor, add a sprig of freshly chopped herbs like parsley, thyme, or chives. Refrigerate your leftover mashed oca in an airtight container for up to 5 days.
Don’t have sunflower oil? You can use the same amount of sesame oil instead.
This doesn’t take long and garlic burns easily so turn off the burner as soon as it’s fragrant. Feel free to swap out the birds-eye chilies with any other red pepper. You can also add sliced green onions for even more flavor.
Customize your stir-fry and add protein like diced chicken or ham. You can also add your favorite vegetables, like bok choy leaves or sliced sweet peppers. Put leftovers into an airtight container and refrigerate the stir-fry for up to 5 days.
