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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