Arracacha

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The arracacha is a garden root vegetable originally from the Andes, somewhat intermediate between the carrot and celery. Its starchy taproot is a popular food item in South America, especially in Brazil where it is a major commercial crop.

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The name arracacha (or racacha) was borrowed into Spanish from Quechua, and is used in the Andean region. The plant is also called apio criollo (creole celery) in Venezuela, zanahoria blanca (white carrot) in Ecuador, virraca in Peru, and mandioquinha or batata-baroa in Brazil.

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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.

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Garden: :The Garden can also refer to Madison Square Garden....

Root vegetable: Root vegetables are underground plant parts used as vegetables. They are called root vegetables for lack of a better generic term, but include both true roots such as tuberous roots and taproots, as well as non-roots such as tubers, rhizomes, corms, and bulbs. Several types contain both taproot an...

Carrot: The carrot is a root vegetable, typically orange or white in color with a woody texture. The edible part of a carrot is a taproot....