Arracacha

Arracacia xanthorrhiza

root

A yellow root tasting of celery, carrot and chestnut, cooked as a purée or in soup; very easy to digest.

Origin

Andes (Colombia, Peru)

Season (United States)

all year round

Preparation

The root is peeled and boiled for fifteen to twenty minutes, like a potato, then mashed or added to soup; it is eaten cooked.

Molecules

In small amounts, not counted Falcarinol · Insoluble fibers

Did you know?

In Brazil, it is sold as “mandioquinha”, little cassava.