Prep Time: 10 minutes
Cook time: 20 minutes
Olluco is one of the most visually striking vegetables in Peru. It is a unique tuber endemic to the Peruvian Andes that you are unlikely to find in North America. However, the flavor of this distinctive vegetable is very similar to golden beets – sweet and earthy – making this dish possible.
More Peruvian recipes are available at www.coseppikitchen.com and the upcoming cookbook The Authentic Peruvian Vegetarain Cookbook by Taylor Cook and James Seppi.
- 2 medium golden beets, peeled and cubed
- 2 medium white potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 tablespoons Ají Amarillo
- 2 cloves garlic, minced
- ½ cup milk
- ½ cup queso fresco, crumbled
- 1/3 cup parsley, diced and divided
- Salt and pepper to taste
- 2 cups rice, cooked using your preferred method
- Boil beets and potatoes in a medium pot until fork tender, 10 minutes. Drain and set aside.
- Heat olive oil over medium heat in a large soup pot. Sauté onion until translucent then add garlic and Ají Amarillo.
- Add boiled beets and potatoes, milk, queso fresco, and half of the parsley to the sauté. Bring to a simmer, stirring occasionally to incorporate all ingredients, then remove from heat.
- Serve immediately with rice and garnish with remaining parsley.