Chilli Roasted Oca with Wild Garlic and Hazelnut Pesto
Chilli roasted oca tubers make a delicious and easy meal with wild garlic and hazelnut pesto and some sort of green on the side.
Servings: 2 people
Calories: 405kcal
Ingredients
Hedgerow Pesto
- 100 g wild garlic - well washed and dried can use basil instead
- 100 g hazelnuts - roasted
- 75 g Parmesan or vegetarian equivalent
- 75 ml olive oil
- pinch of sea salt
Chilli Roasted Oca
- 500 g oca tubers - well scrubbed
- 1 tsp rapeseed oil
- ½ tsp chilli flakes
- pinch of sea salt
Instructions
Hedgerow Pesto
- Blend all ingredients together in a food processor or blender until just combined. I used my Optimum G2.3 induction blender.
- Spoon into clean jars and keep in the fridge for up to a week.
Chilli Roasted Oca
- Mix the oil, chilli flakes and salt together in a bowl then add the tubers and stir until all are coated.
- Roast the oca in an air fryer at 160℃ or in an oven at 180℃ for 15-18 minutes, depending on size. You may need a little longer if using a conventional oven. I used my Optimum HealthyFry. They should be soft all the way through when pierced with a knife.
- Spoon a little of the pesto over the ocas and enjoy with some greens on the side.
Notes
The hedgerow pesto recipe makes enough for 2 small jars.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Nutrition
Calories: 405kcal | Carbohydrates: 43g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 223mg | Potassium: 1292mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1398IU | Vitamin C: 26mg | Calcium: 170mg | Iron: 3mg