Roasted Yacon with Feta

A tuber that looks at first glance a lot like a kumara or potato, the yacon is originally from Peru and is a close relation of the Jerusalem artichoke and sunflower. Peeled and eaten raw a yacon tastes like a very mild juicy apple or pear!

We were so excited to have these in our Misfit Boxes this year, we hope you enjoyed them too!

• 500g yacon
• 1 garlic bulb
• 100g feta
• Sea salt & freshly ground pepper
• 2 tbsp extra virgin olive oil

1. Preheat your oven to 180C. Scrub the yacon; no need to peel (although you can if you fancy!) Cut them into chunks, abut 2cm cubed, and scatter onto a large roasting tin. Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 30 mins, turning halfway, till tender in the middle.
2. Yacon is best served caramelised on the outside, but still slightly crunchy on the inside! We recommend aound 30 mins of roasting for this.
3. Transfer the cooked yacon onto plates. Scatter crumbled feta over the top.
4. Voila!