Yacon in the picture
Yacon (Smallanthus sonchifolius) is a tuberous root crop from the Andean region of South America and related to some better-known crops such as sunflowers and Jerusalem artichokes. In Europe, this crop is only grown in limited areas. However, it is clear that the plant also grows well in Flanders. It requires little maintenance, is free from diseases and pests, and can be grown in any type of soil.
Yacon is known for its sweet, crisp, juicy flesh, and its use as a raw snack, in salads, or for syrup extraction. Freshly harvested yacon tubers have a fruity, sweet taste. The sweetness is due to the fructooligosaccharide content. One such fructooligosaccharide is inulin, it has a low caloric value and is extremely suitable for diabetics. As the tubers are stored, these fructooligosaccharides are broken down over time to fructose and glucose, causing the tubers to become significantly sweeter as time goes on. Yacon also has a prebiotic effect on the body, thus has a positive influence on digestion.
The plant is still virtually unknown in our region. Here and there, it does appear in the vegetable gardens of a few hobby farmers or organic farmers who mainly focus on products for the hospitality industry. But unfortunately, due to people not being familiar with the tuber; it is so unloved.
4 Recipes with Yacon
Crispy Yacon with orange, basil pistou, za’atar, curly lettuce & blueberries
Glazed Yacon steak with rear, chervil sauce and crispy sweet pepper rings
Yacon tartare with tomato, shallot & lime, served with capers, chives & rocket
