Arracacha
| Arracacha | |
|---|---|
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| An arracacha root, partially covered by dirt. | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Arracacia |
| Species: | A. xanthorrhiza |
| Binomial name | |
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Arracacia xanthorrhiza Bancr. |
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| Synonyms | |
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Arracacia xanthorrhiza is a root vegetable originally from the Andes, somewhat intermediate between the carrot and celery. Its starchy taproot is a popular food item in South America where it is a major commercial crop.
The name arracacha (or racacha) was borrowed into Spanish from Quechua raqacha, and is used in the Andean region. The plant is also called apio or apio criollo ("Creole celery") in Venezuela, zanahoria blanca in Ecuador, virraca in Peru, and mandioquinha ("little cassava") or batata-baroa ("baronness potato") in Brazil. It is sometimes called white carrot in English, but that name properly belongs to white varieties of the common carrot.
The leaves are similar to parsley, and vary from dark green to purple. The roots resemble fat short carrots, with lustrous off-white skin. The interior may be white, yellow, or purple.
The most important part is the starchy root. It cannot be eaten raw, but when cooked, it develops a distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roast chestnuts".
The boiled root has about the same uses as boiled potatoes, including side dishes, purées, dumplings and gnocchi, pastries, creamy soup ganshed with chopped cilantro and croutons, etc., with the advantage of its flavor and (depending on the variety) its intense color. In the Andes region, it is made into fried chips, biscuits, and coarse flour. Because it is highly digestible (due to the small size of its starch grains), purées and soups made from it are considered excellent for babies and children.
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Wikipedia