ULLUCO
vegetable primarily grown A for its delicious root, but its leaves are often eaten, too. Widely cultivated in South America, such as; Peru, Bolivia, Ecuador, Columbia, unsurprisingly the ullucus was an essential food for the Incas in the ancient times.
The vegetable is often found in pre-Columbian art. They have a high-water content; therefore, they’re most often boiled, sliced, shredded, grated or mashed. They’re usually spherical and lemon yellow in appearance. But it’s also common to find them in a variety of colours such as white, orange, pink, red, magenta, or yellow with magenta spots. The flesh is usually a white or yellow colour and tastes similar to potatoes – but much nuttier. Ulluco have a smooth texture, as opposed to some grainy potatoes. The leaves taste, and…
