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Fresh Yacon Root Description Yacon roots have a pleasant, slightly sweet and juicy taste, which are eaten raw like a fruit. The texture and taste is often compared to apple, pear, watermelon and water chestnuts due to its high water content.
Farm of origin: Lower Pertwood Organic Farm, Wiltshire, UK
Storage / Shelf Life: Cool but humid for shelf life of up to 4 weeks.
Nutrition: Fresh Yacon, 100g Peeled Calories 14 – 22 kcal Water 85 – 90 g Simple sugars 1.5 – 4 g Proteins 0.1 – 0.5 g Potassium 185 – 295 mg Calcium 6 – 13 mg Fructoligoosaccarides 6 – 12 g
They are known for their naturally lowcalorie sweetness from Fructoligoosaccarides and prebiotic properties, which make them a favourite amongst dieters and diabetics. Yacon’s a source of prebiotics and fructoligoosaccarides sugars, which taste sweet but the body does not absorb them, so Yacon supports weight management & digestion. Preparation Wash and peel to remove the skin. • • • • • •
RECIPE (Serves 4) Yacon & Green Bean
▪ Juice of ½ lemon ▪`1 large yacon ▪ 300g green beans, ▪ 15g sesame seeds ▪ 250g shredded cooked chicken breast ▪ Handful of Vietnamese coriander, chopped ▪ 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 finely diced ▪Juice of 1 small lime To serve: ▪ Little gem lettuce leaves (optional)
Grate into salads or slaws Julienne and tossed into stir-fry Roast or Steam Eat fresh once peeled Bake into vegetable crisps Cut into chunks for fruit salad 1. Fill a bowl with water and add the lemon juice. Peel the yacon and cut it into batons, about 5 x 5 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. 2. 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. 3. In a small bowl, whisk together all of the ingredients for the dressing until smooth. 4. 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. 5. 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.