Oca with Mash Potato

Having quite a few oca to use up that I had grown on my allotment I decided to create a Peruvian inspired dish....  Mash potato with oca.  

Cooked sliced oca

Mash potato and oca with vegan 'feta' style cheese, toasted pumpkin seeds and borage flowers

Ingredients

About 8 to 10 oca tubers, finely sliced (I used a mandoline to slice but you can easily just slice with a knife)

One large baking potato (use Vivaldi, Sante and Melody varieties for the fluffiest results)

Olive oil

Handful of pumpkin seeds

About 25 g of crumbled vegan 'feta' style cheese

Borage flowers for decoration (optional)

Instructions

1. Normally I accelerate the baking process by placing the potato in the microwave for 5 mins, and then finish in the oven for 35-40 mins at 200C.   If you have time then put in the oven at 200C for 1hr-1hr 20mins.  

2. In a medium hot pan lightly oil and fry off the sliced oca.  It should only take around 5 to 8 minutes.  Season with a little salt and pepper.

3. With your baked potato scoop out the flesh from the skin and mash with a little olive oil and seasoning.  Mash with a potato masher or just a fork.  Add more olive oil if you want a richer mash.

4. In a dry frying pan dry toast the pumpkin seeds over a medium heat - remember to keep the pan moving so the seeds do not scorch.

5. Now all is left is to place in the bowl with a scoop of mash at the bottom and sliced oca on top.  Sprinkle with the vegan 'feta' cheese, toasted pumpkin seeds and borage flowers.

Mash potato and oca with vegan 'feta' style cheese, toasted pumpkin seeds and borage flowers

Soundtrack for this dish - ANDINA: Huayno, Carnaval and Cumbia - The Sound of the Peruvian Andes 1968​​-​​1978.