Ingredients
Instructions
- Thoroughly wash the oca tubers under cold running water to remove any dirt. There’s no need to peel them as their skin is thin and edible.
- Cut larger ocas in half lengthwise, leaving smaller ones whole to ensure even cooking.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the oca tubers to the hot skillet in a single layer, without overcrowding the pan.
- Cook undisturbed for about 5 minutes until they begin to brown on one side.
- Stir in the minced garlic, thyme, and rosemary, then continue cooking for another 7-10 minutes, stirring occasionally, until the ocas are tender when pierced with a fork.
- Season with sea salt and freshly ground black pepper.
- If using, sprinkle with lemon juice just before serving to brighten the flavors.
- Serve hot as a unique and colorful side dish to complement any main course.
Author
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Ça nous amène directement au Pérou! 😍 Miam!