Basic Steamed Pink Oca

Pinky-gold oca turns plump and shiny when steamed. Although I can compare it to aspects of tart apples, fingerling potatoes, and carrots, the sheen, warm color, acidity, and waxy texture make it different from these familiar vegetables. I like oca unadorned or merely butter-slicked as a side to shellfish or poultry. If I had it more often, I’d probably find plenty of other accompaniments and ways to use it.