Recipe Yacon, Two Salad Ideas.

classic33

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Yacon and green bean salad
Ingredients
Juice of ½ lemon
1 medium-large yacon
300g green beans, topped (and tailed if you like, but the tails look rather nice)
15g sesame seeds
250g cooked chicken breast, torn into long shreds
Small handful of Vietnamese or regular coriander (Vietnamese coriander has a slightly hotter, more peppery flavour), stalks removed and roughly chopped
Small handful of mint, stalks removed and roughly chopped

For the dressing:
2 tbsp chunky peanut butter
1 tbsp Chinese rice vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 small red chilli, halved, deseeded, membrane removed and finely diced
Juice of 1 small lime

To serve:
Little gem lettuce leaves (optional)

Method
Fill a bowl with water and add the lemon juice. Peel the yacon and cut it into batons, about 5mm x 5mm x 50mm, tossing them into the lemony water as you go to stop them from turning brown. Bring a pan of salted water to the boil, add the beans and boil until they just lose some of their crunch, about 2 minutes. Drain and refresh under the cold tap. Pat dry with kitchen paper.
In a small frying pan, warm the sesame seeds over a medium heat until they just begin to turn golden. Tip them onto a plate to stop them cooking any further.

In a small bowl, whisk together all of the ingredients for the dressing until smooth.

Drain the yacon and combine in a large bowl with the green beans, chicken, sesame seeds, coriander and mint (save some of the herbs and seeds for garnishing the salad). Pour over half of the dressing and toss the salad with your hands until everything is well combined. Serve on a platter, trickled with the rest of the dressing and the remaining seeds and herbs or wrap in little gem leaves and serve as a starter.

Yacon and blue cheese salad
It's not easy to improve upon the famously fabulous combination of walnuts and blue cheese but the addition of yacon, with its succulent sweet crunch, really lightens and freshens this deliciously different lunch.

Ingredients
Small handful of shelled walnuts or pecans
Juice of 1 lemon
1 medium-large yacon
Handful of salad leaves
180g blue cheese, such as Dorset blue vinney, roquefort or gorgonzola

For the dressing:
1 tbsp apple balsamic vinegar
Pinch of flaky sea salt
3 tbsp extra-virgin olive oil

Method
Preheat the oven to 180C/Gas 4.

Spread the walnuts or pecans out onto a baking tray and toast in the oven for 8–10 minutes, shaking halfway through, until lightly coloured – keep an eye on them to ensure they don't burn.

Fill a bowl with water and add the lemon juice. Peel the yacon, cut into slices and toss into the lemony water to prevent them from discolouring.
In a small bowl, whisk together the vinegar with the salt before adding the olive oil a little at a time, whisking all the while until smooth. In a bowl, lightly dress the salad leaves in a little of the dressing and divide between 4 plates.

Arrange the sliced yacon on top, crumble over the blue cheese, then trickle over the rest of the dressing. Scatter the nuts over the top and serve immediately.


http://www.theguardian.com/lifeandstyle/2010/dec/13/how-grow-and-cook-yacon
 
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