Does anyone have some mashua recipes?

[billw]

I am going to have a lot of mashua this year. I'm going to have a lot since we ate very little of it last year. We ate very little of it because it doesn't taste very good.

So, at this point, you are probably wondering why I grew it again.

Two reasons. First, the taste is not terrible; it just doesn't seem to fit well into recipes for potatoes, which is the most obvious substitution. It might work better as a radish substitute, except that we don't really cook with radishes very much. Second, our ducks will eat the boiled tubers, so it may work well as a livestock feed and it is a very vigorous and productive plant.

But, I figure someone must have found a dish or two that actually use mashua to good effect. Any ideas?

[Deleted]

Mine failed. It took several weeks to get to my house and is likely more of shade loving plant in my area.

I understood that Andean rootcrops in general were allowed to sit in the sun, once harvested, to develop the sugar content. I heard that they were candied in molasses, but cannot retrace my steps.

[ferdzy]

Have you considered adapting recipes for rutabagas or turnips? Admittedly, I hadn't even heard of it before your post, but they sound like the closest analogues from what you have said.

[fynbos]

Jun 14, 2013 12:27:51 GMT -5 billw said:

I am going to have a lot of mashua this year. I'm going to have a lot since we ate very little of it last year. We ate very little of it because it doesn't taste very good.

So, at this point, you are probably wondering why I grew it again.

Two reasons. First, the taste is not terrible; it just doesn't seem to fit well into recipes for potatoes, which is the most obvious substitution. It might work better as a radish substitute, except that we don't really cook with radishes very much. Second, our ducks will eat the boiled tubers, so it may work well as a livestock feed and it is a very vigorous and productive plant.

But, I figure someone must have found a dish or two that actually use mashua to good effect. Any ideas?

Well I have yet to grow it but I would suggest leaving them in the sun or partially drying (cut in halves, then leave in a aerated place covered) first, that might take a bit of the bite off.

 However you still have to work with the floral quality of mashua; it seems people fall in three categories cooking with it 1. Treat like a potato 2. Treat like a radish 3. Overpower the flavor.

I suggest instead looking up savory recipes that use Mahleb, Mastic, Orris, Rose, and/or resinous spices like eucalyptus. To see what commingles well with the "potpourri" headiness I so often hear of.

I would try a dry curry rub with a decent cardamom component while reducing the pepper and capsicum along with cream, butter, or yogurt to level it out maybe a nice rustic bread and herb/leafy vegetable side?