Ulluco, also known as Olluco, is a root vegetable derived from South Americaand exactly from the Andes regions. It resembles a potato with its shapehowever, it has a more fragile texture and a slightly different taste. Interestingly, it can be consumed in the form of tubers and leaves that are similar to spinach. What is Ulluco, what are its properties and how to use them in the kitchen? You can find answers to these and other questions in the article.
What is Ulluco (Olluco)? It is a root plant from South America, especially from the Andes regions – Peru, Ecuador, Bolivia and Colombia. The tubers are its edible partwhich grow just below the surface of the earth. They have a variety of colors – From light yellow, through pink and red, to intense purple. Their skin is smooth, thin and sometimes shiny.
Ulluco tubers reach a length of several to several centimeters and take various shapes – oval, spherical or slightly spindle. After cooking, their structure differs from the potato – the pulp remains slightly slippery, moist and firmwhich means that it does not break up easily when cooking. For this reason they are not suitable for, but for that They work great in soups and salads. It is worth adding that Another edible part of Ulluco are leaveswhich resemble spinach with their taste.
Ulluco is not popular in Polandthat’s why you can rarely come across them in stores. Sometimes you can get them in online stores with exotic products. His cultivation in Polish conditions is possible, but it is quite difficult and requires a lot of commitment.
What properties does Ulluco have? It is worth starting with the fact that One of its biggest advantages is the low glycemic index. Thanks to the content of fiber and inulin – a natural polysaccharide with a prebiotic effect – vegetable helps stabilize blood sugar after a meal. This means that it is suitable for people struggling with insulin resistance and diabetes.
Ulluco abounds in vitamin C – in some varieties, its level reaches up to 23 mg per 100 g. Vitamin C is a very important substance that Supports immunity, improves collagen production and increases the absorption of iron. Noteworthy are the betaatic and betaxantine, which they show strong antioxidant effect And they support the fight with free radicals.
Ulluco tubers consist of up to 85% of water, thanks to which they are light and low -calorie. Despite the high water content, they are a good source of energy – they provide carbohydrates, including starch and natural sugars. Interestingly, they also hide a lot of protein – some varieties contain up to 15% of this macronutrient in dry mass.
Are you wondering how to eat Ulluco? There are at least a few possibilities. This vegetable can be eaten both raw and after thermal treatment. As well You can remove or marinate them. His tubers are perfect as Addition to soups and salads. Below you will find some ideas for dishes with this ingredient in the lead role:
Oluquito with Charqui
One of the most popular dishes with the addition of Ulluco is Olluquito Con Charqui. It is a traditional Peruvian cuisine that resembles chili con carne. In addition to the main ingredient, you can include beef tenderloin, hot pepper, onion, garlic paste, chili paste, dried oregano and cumin.
Ulluco soup
Ulluco tubers are also a great addition to soups. To conjure up an original dish, you can combine them with corn butts, broad beans, pumpkin, potatoes, white cheese and unsweetened condensed milk. The whole should be seasoned with salt and pepper.
Ulluco fried in a pan
Cut into thin slices, tubers can be frying in a small amount of oil with the addition of onions, garlic and spices. In this form, they resemble vegetable chips. They work great as an independent snack and an addition to vegetable stew.
Stewed leaves like spinach
Ulluco leaves are prepared like spinach. You can stew them in a pan with a little garlic and oil, and then add to scrambled eggs, pasta or stuffing to pancakes. They are delicate, have a slightly herbal taste and blend well with various vegetables.
Sources: ekologia.pl, Terazpoczy.pl
