Cover Image


View/Hide Left Panel

Page 49

Image: jpg
~ enlarge ~
Typical arracacha roots from the produce market at Medellín, Colombia. The roots resemble parsnips in form and color, but they have a mild flavor, sometimes reminiscent of celery. (W.H. Hodge)


Young, tender arracacha roots are eaten boiled, baked, or fried, or are added to stews. They have a crisp texture; white, yellow, or purple flesh; and a delicate flavor that combines the tastes of celery, cabbage, and roasted chestnut. During cooking they emit a fragrant aroma.

These roots are a common ingredient in the typical Andean stew (called “sancocho”) that is particularly popular in Colombia and some highland areas of Peru. Indeed, most soups in Colombia contain arracacha. In addition, much of Brazil's arracacha crop is made into dried chips that impart a pleasant and distinctive flavor to dehydrated soups. A famous Switzerland-based company uses it to flavor one

The National Academies | 500 Fifth St. N.W. | Washington, D.C. 20001
Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement