Crem

Tropaeolum pentaphyllum

root · leaf

A traditional dish of descendants of European immigrants: tubers preserved, leaves in salad.

Origin

Rio Grande do Sul (southern Brazil)

Season (United States)

all year round

Preparation

The tubers are peeled and grated, then preserved in vinegar; a spoonful is served with meat. The young leaves are eaten raw, in salads.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is a cousin of nasturtium and Andean mashua.