Stewed in steam

Put some eddoes with peel in the upper portion of the cuscus pan, or in a sieve or a pan with boiling water and cover. After half an hour prick with a fork to check that they are soft. At this point the peel loosens very easily, you just have to pull and it will come out throughout. This is where the eddoes has the simplest and nicest taste.

Eddoes Purée

After cooking the eddoes in the water or steam, loosen the peel and knead with a fork; add a bit of butter and sea salt, or soybean sauce and stir well. It only has to go to the flame again if to heat it.

Eddoes Pastes

They are nice to spread on bread, and replace very well the cheese pastes at parties. The basis is a eddoes puré cooked and kneaded, to which the following is added: oil or butter, chopped green herbs (parsley, basil, coriander, chive) or oregano; a cooked beet shaken in the liquefier with eddoes and a little bit of water will produce a rosy paste; eddoes shaken with oil, garlic, water and salt produces a delicious mayonnaise type sauce. Use creativity and offer your friends a new thing at a time!

Fried eddoes

It is much tastier than potato. Do exactly as you do with potato: cut it in thin rings or sticks, fry in hot oil and allow to spill on a paper to absorb the fat.

Eddoes Gnocchi

Do exactly as you do with potato gnocchi: cook the eddoes, peel them off, knead with wheat meal and a pinch of sea salt until the dough acquires an earlobe consistency. Roll in cords, cut, put them to cook bit by bit in a pan with boiling water. When they are cooked the gnocchi will rise to the surface. If you can, replace part of the regular wheat meal with another of the whole type. And the sauce? At the person’s desire...

Thickening the broth

Cook one or two eddoes with the beans, as they melt and the broth becomes quite thick.

Eddoes Cookies

Cook, peel off, and knead slightly the eddoes with some grated onion, chopped green chive or leek in thin slices, some pinches of cumin and others of salt; add wheat meal to give it an alloying element, brush it with egg yolk and bake in the oven until the surface gets dried. Or fry it.

Eddoes pie in layers

Cook, peel off and knead the eddoes, cook and knead a third part of a pumpkin; simmer a chopped vegetable such as spinach, Swiss chard, watercress, chicory, turnip or carrot leaves, etc. Anoint a Pyrex with butter, place a eddoes layer and on top of it a layer of pumpkin; another of eddoes and on top of it the simmered vegetable; one more layer of eddoes. Brush it with egg or not, ornament it with onion rings, take to the oven to dry for 20 minutes.

Eddoes sweet cake

Mix two teacup of cooked eddoes with two teacups of oak in flakes and two of whole rice meal (toast the rice, shake in the liquefier in small portions); half a liter of orange juice (or another sweet liquid such as stevia tea or coconut juice sweetened with molasses); a tablespoon of butter, if you want; some pinches of nutmeg powder; dried fruits and ground nuts, or ripe banana slices. The dough consistency should be pasty, neither watered nor hard. Anoint the form and take to the hot oven for approximately half an hour, keeping the flame high for fifteen minutes and lowering it then to a medium point. You know that the cake is baked by its smell. From this point on it will keep drying, and the longer it remains in the heat, the firmer its consistency will be. If you want a softer cake, add a coffee spoon of sodium bicarbonate dissolved in orange juice, upon completing the dough preparation. This cake will become a nice panettone when it contains crystallized fruits and is baked on a high form.