Recipes using Ulluco
A South American tuber vegetable that resembles a small potato. The ullucos are round or elongated and their color ranges from yellow, yellowish magenta to magenta. They can be used and cooked in the same manner as potatoes.
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. ulluco s
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks,
discarding the top few inches (the toughest green part). Peel and
mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter.
Place in skillet on low heat for 5-10 minutes, then on medium-high
until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice ullucoes into quarters. In a saucepan cover ullucoes
with water and bring to a boil. Add 2 teaspoons salt to water and
reduce heat to a simmer, continuing to cook until tender (about 40
minutes). Drain and return ullucoes to saucepan, mash ullucoes in
the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and
milk; add salt and pepper to taste. Sprinkle with chopped chives and/or
scallions, and optional cheese, if desired.
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