Yacon, delicious eaten raw, after peeling it reveals an amber colour. I chop it into chunks and add it to my stir fried or grate it through salads. In cooking it remains sweet and if baked amongst other vegetables, like pumpkin, potato and parsnip, it caramelizes. The grated yacon can be squeezed through cloth to produce a refreshing drink.
Yacon tubers store carbohydrates in the form of inulin, a type of fructose and suitable for people experiencing type 2 diabetes.
No part of this amazing plant can not be used. The younger leaves are an ideal replacement for grape leaves for dolmades. I place the stems and older leaves out as a wallaby bribe to keep them from not breaching the garden fence.
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Dear Don I have a juicer and I juice the yacon and put it in an open pot of the fire. It makes a delicious syrup rather like maple syrup. 10kg yacon = 1L or 1kg syrup. Santos sells it imported from South America for $100 for 1 kg. I don’t have enough stock or time to process it but there is an income to be made here. love Mary Fox (Avinashi Saraswati) http://www.saraswatiyoga.com ph (02) 6684 0469 or 0421 701 949 60 McPhails Rd, Wanganui P.O. Box 23, Mullumbimby, NSW 2482
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I harvested 15 kilos from one plant yesterday so thank-you for the recipe. If you know of anyone who might like my surplus ( fork damage ) let me know. Love Don.