The oca is a funny thing. It’s some kind of Andean tuber. Ranges from dark red to pale yellow on the outside, and red streaked to pale on the inside. It’s sort of potato flavoured, and this recipe works well with potatoes too. The oca looks a bit funny and noduley but has a nice flavor.
http://en.wikipedia.org/wiki/Oxalis_tuberosa
I’ve gotten in the habit of pureeing spinach to feed my picky picky husband. If I don’t cut things up small enough he doesn’t like to eat them. So I just toss things in the food processor. Which seems to go over well. But it also means I often have more spinach puree than I know what to do with.
This is oil, garlic salt, regular salt, pepper, spinach puree and oca spears all mixed in a bowl.
I spread them on a baking sheet and bake at 350-400F (well around 200 C) for 20-30 minutes, until nicely browned.
Then they get eaten which is why there are no more pictures!
