A Pre-Incan Relic to Satisfy Your Taste Buds! Tubers and Taramasalata
This month saw Head Chef, Guy Owen taking one of Heligan’s and indeed one of the worlds, lesser-known tuberous vegetables to London for an exclusive fine dining evening, at the prestigious Relais & Chateaux Headquarters in London.
The Lost Gardens of Heligan have been growing this unusual root as a small demonstration crop for almost 20 years; nodding to our Victorian predecessors and their intrigue for oddities in the garden.
All parts of the plant can be eaten raw or cooked; with the underground tubers the most frequently consumed part. The raw flavour of mashua is likened to a strong radish, which packs a warm punch. It tends to be more common to eat mashua cooked which produces a result similar to turnip, which is favoured and easier on the western palate. The flowers have large nectaries and are sweet with a bit of aniseed flavour and its leaves are delicious as a spicy salad green leaf.
The tubers can reach up to 4 inches long and have a shiny, waxy skin that cleans easily and it is these that Guy used in his taramasalata, mashua, smoked mackerel and parsley velouté canapé, for the exclusive Relais & Chateaux night in London. He will also be using this wonderful crop on the menus in coming weeks.
Posted on Friday 20th of January 2017