White Yacon Root
Choose 3 lbs., 5 lbs., or 10 lbs.
Willamette Valley, OR
Yacon roots (Smallanthus sonchifolius) are juicy, crisp tubers with a sweet flavor evoking mild celery with a note of pear or watermelon. They can be consumed raw or cooked, and are high in fiber and low in calories (similarly to sunchokes, a large portion of their calories are stored as inulin, which the body cannot easily break down).
Store as you would a Yukon gold potato – a cool, dry place. Store them in the refrigerator if you wish to sweeten them further.
Up to 4-6 weeks
RECIPES & TIPS
Yacon roots can be prepared raw or cooked. Because their skin can be bitter, they’re typically peeled. After peeling the inner flesh can brown from exposure to air, so peel just before serving (if serving raw) or dress the peeled yacon with a little lemon juice to keep it from oxidizing. Try using raw yacon as you would jicama in fruit salads, salads & slaws.
Yacon roots can also be steamed, stir fried or roasted as you would other root vegetables. They can also be dried & used to make chips.