Central Market is carrying a South American gem—the oca, Oxalis tuberosa.  These finger-shaped tubers are a distinct orange color, but there are also yellow and red varieties.  Oca can be either bitter or sweet— the available variety is the latter.

Raw, these tubers have a sweetness and crispness reminiscent of jícama.  With a sprinkling of salt, they make an unusual addition to the standard crudité platter with any dip.  Another great raw preparation is “fruit-cart style”:  a generous squeeze of lemon or lime and shakes of salt and chile powder.  They could also be sliced very finely like radishes for salads.

When boiled and slathered in butter, the flavor is very reminiscent of corn, but far more starchy.  They are traditionally added to stews and can also be baked and roasted.

With their natural sweetness, oca is something children may enjoy.  At Halloween, make a gruesome party tray by dipping one end of roasted oca into a thick roasted tomato sauce to resemble wrinkled, stubby fingers.

For an everyday side dish though, try them in this recipe from Melissa’s Produce.

Oca with Rustic Chile-Cilantro Pesto

3 pounds oca, rinsed and cut into thirds
4 jalapeños, seeds and  ribs removed, rough chopped
2 cups cilantro, rough chopped
2 shallots, rough chopped
3 cloves roasted garlic, rough chopped
2 tablespoons cider vinegar
6 tablespoons extra virgin olive oil
Salt, to taste
Pepper, to taste

In a large saucepan, cover oca by 1-inch cold salted water. Bring to a boil, reduce to a simmer and cook until fork tender (do not overcook). Drain and spread oca over sheet pans in thin layers to cool faster.

While the oca cooks, pulse jalapeños, cilantro, shallot and garlic cloves in food processor. Gradually add vinegar and oil. Season with salt and pepper to taste.

After oca is cool, gently mix with the pesto.

Makes about 8 servings.

Adapted from Chef Tom Fraker, Melissas.com