Ulluco

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Ulluco (Ullucus tuberosus) is a plant grown primarily as a root vegetable, secondarily as a leaf vegetable.

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The ulluco is one of the most widely grown and economically important root crops in the Andean region of South America, second only to the potato. The leaf and the tuberous root are edible, similar to spinach and the potato, respectively. They are known to contain high levels of protein, calcium, and carotene. The major appeal of the ulluco is its crisp texture which, like the jicama, remains even when cooked. Because of its high water content, the ulloco is not suitable for frying or baking but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces.

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Root vegetable: Root vegetables are underground plant parts used as vegetables. They are called root vegetables for lack of a better generic term, but include both true roots such as tuberous roots and taproots, as well as non-roots such as tubers, rhizomes, corms, and bulbs. Several types contain both taproot an...

Leaf vegetable: Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods....

Andean: The word Andean refers to the geographic area in and around the Andes Mountains of South America, and to the indigenous peoples that inhabit the area, such as the Inca. A person if said to be of Andean descent if their ancestors were such....