Prep Time: 10 minutes

Cook time: 20 minutes

Serves: 4-6


Olluco is one of the most visually striking vegetables in Peru. It is a unique tuber endemic to the Peruvian Andes that you are unlikely to find in North America. However, the flavor of this distinctive vegetable is very similar to golden beets – sweet and earthy – making this dish possible.

More Peruvian recipes are available at and the upcoming cookbook The Authentic Peruvian Vegetarain Cookbook by Taylor Cook and James Seppi.


  • 2 medium golden beets, peeled and cubed
  • 2 medium white potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 tablespoons Ají Amarillo
  • 2 cloves garlic, minced
  • ½ cup milk
  • ½ cup queso fresco, crumbled
  • 1/3 cup parsley, diced and divided
  • Salt and pepper to taste
  • 2 cups rice, cooked using your preferred method

Directions Edit

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  1. Boil beets and potatoes in a medium pot until fork tender, 10 minutes. Drain and set aside.
  2. Heat olive oil over medium heat in a large soup pot. Sauté onion until translucent then add garlic and Ají Amarillo.
  3. Add boiled beets and potatoes, milk, queso fresco, and half of the parsley to the sauté. Bring to a simmer, stirring occasionally to incorporate all ingredients, then remove from heat.
  4. Serve immediately with rice and garnish with remaining parsley.

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