Ulluco is probably the most widely consumed of the Andean tuber crops after the potato, but almost unknown more than a day’s drive from the high altitudes in the Andes where it is grown. It is eaten much like potatoes (but, seriously, what root crop isn’t eaten in a similar manner?) Ulluco has a dense flesh that is crisp raw and something like boiled peanut when cooked; it remains firm even with long cooking times. Flavor is earthy – akin to beet. The leaves are also commonly eaten and are similar to spinach when cooked. All parts of the plant can be eaten raw or cooked, but they are mucilaginous when raw, so most people will greatly prefer cooked ulluco.