John Myers
Salads: Raw Salad with Yacón
The perfect salads: raw salad with yacón recipe with a picture and simple step-by-step instructions.
- 1 piece Yakón tuber
- 5 piece Mushrooms brown
- 1 piece Fresh shallot
- 2 tablespoon Rapeseed oil
- 1 tablespoon Bianco balsamic vinegar
- 1 teaspoon Honey liquid
- 0,2 teaspoon Salt
- 0,1 teaspoon Black pepper from the mill
- 1 teaspoon Chopped parsley
Small product knowledge
- After reading an interesting article in a garden newspaper, I got this plant in the spring and spoiled it on my compost heap every day over the summer. By the beginning of December (first frost) it reached a height of almost two meters. The tubers were already used by the Incas as food and as a liquid dispenser. It mainly contains water, saccharides (especially oligofructans), potassium, phosphorus, calcium, magnesium, sodium, iron and some important vitamins (B1, B2, C). In terms of taste, it is rather neutral. My first try is the following salad and I will definitely continue to experiment, because this tuber is not to be despised.
- Wash and peel the fresh yakón tuber, then grate coarsely. Drizzle with a little lemon juice because it will darken pretty quickly.
- Clean and slice the mushrooms, peel the shallot and cut into rings. Now mix everything.
- Make a dressing out of vinegar, oil, salt, pepper and honey and pour over the salad and let it streak a little.
- Epilogue 5: A plant has up to four or five tubers that can weigh up to a pound. I carefully separated the tubers from the roots and stored the rizomes under leaves in a bucket in the basement. They get a few drops of water every two to three weeks and I hope I can plant them on the compost heap again next spring.
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