There is one plant relative to the sunflower that you won't find growing in North America. The yacon root grows in Peru and Bolivia's Andean Mountain region. It has a sweet, fruity taste and is low in calories. Yacon is also being researched as a sweetener because the oligofructose may be easier for the body to metabolize than other sugars, and it may help to lower blood sugar. Yacon can be eaten raw or cooked.
Step 1
Wash your yacon root to remove any dirt and debris. Use a sharp knife to cut it into 1-inch pieces.
Step 2
Place about a cup of yacon root chunks and the bell pepper in a saucepan. Pour the lemon juice over the vegetables.
Step 3
Pour the coconut milk into the pan for the sauce.
Step 4
Bring 1 1/2 cups water to a boil in a separate saucepan. Add your rice, and cook for about 35 minutes over medium heat, until it softens.
Step 5
Cook the vegetables and yacon over medium heat for 30 minutes. Spoon the yacon root and vegetables over rice to serve.
Tips and Warnings
- Add raw chunks of the yacon to other raw vegetables, such as tomatoes or carrots, to create a salad. Sprinkle lime juice over the top as a dressing.
Things You'll Need
- Saucepan
- 1 bell pepper half, cut in strips
- 1 tomato, quartered
- 2 green onions, sliced
- 1 cup mushrooms
- 1 tsp. lemon juice
- 1/2 cup coconut milk
- 1 cup brown rice
Member Comments