Well, what is oca? Well, it’s not a fruit, but rather a starchy winter vegetable. This perennial South American tuber, also known as uqa, has a slightly tangy flavor, and similar to potatoes, is crunchy when raw and starchier when boiled or baked. Described as having both a sweet and tangy, nutty flavor when cooked, oca is a great vegetable to add to soups and hearty winter stews. Like other vegetables, however, those bright colors you love will fade once cooked. But that doesn’t detract from the flavor. Want to keep the vibrant hues in your dish? Raw oca has a bright lemony flavor and can be eaten raw. And don’t discard the leaves and young shoots, which are edible and full of nutrients. A 3.5 oz serving of oca provides almost 40 milligrams of vitamin C, an important antioxidant that plays a key role in maintaining a healthy immune system and preventing premature aging. The amount of vitamin C found in 3.5 oz of oca equals to more than 60% of the daily value for vitamin C! When I saw this beautiful vegetable from The Chef’s Garden, I knew that I had to get to work in the kitchen to create a very comforting stew. I combined the oca with Bella mushrooms, garlic, sweet onion, herbs, and vegetable stock. I promise that this recipe will warm your belly! Have you worked with oca before? I would love to hear your story!
- 3 tbsp Olive Oil Garcia De La Cruz
- 4 cups Oca Farmer Jone's Farm at The Chef's Garden
- 4 cups Bella Mushrooms
- 1 whole Sweet Onion, Diced
- 6 cloves Garlic, Mined
- 1 tbsp Fresh Rosemary
- 1 tbsp Fresh Thyme
- 4 1/2 cups Vegetable Stock
- 4 stalks Celery
- 1 tsp Tumeric
- 2 tbsp Coconut Aminos
- 4 cups Kale
- Himalayn Pink Salt
- Peppercorn Black Spicely Organics
- Heat the oil in a 5-quart soup pot over medium-high heat; add the mushrooms and salt and cook until the mushrooms are browned and have released their water, about 10 minutes, stirring occasionally. Use a slotted spoon to transfer the mushrooms to a bowl; set aside.
- Add the onion and salt to the pot that the mushrooms were cooked in. Cook until the onion is soft and deep caramel in color, about 15 minutes.
- Add the garlic, rosemary, thyme, and bay leaves and cook 30 seconds, stirring constantly.
- Add the stock, browned mushrooms, oca celery, tomato paste, coconut aminos, and pepper.
- Bring to a boil over high heat, then turn heat down to simmer, cover the pot, and cook until the vegetables are tender, about 25 to 30 minutes, stirring occasionally.
- Add the kale. Cook a few minutes.