Arracacha

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

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.

Related Topics:
Garden - Root vegetable - Andes - Carrot - Celery - Starch - Taproot - South America - Brazil

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

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.

Related Topics:
Spanish - Quechua - Creole - Celery - Venezuela - Ecuador - Peru - Brazil

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

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.

Related Topics:
Parsley - Carrot

~ ~ ~ ~ ~ ~ ~ ~ ~ ~