ARRACACHA

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

(Arracacha esculenta) is a farinacious root, about the size of a cow's horn, which grows abundantly on the plains of Columbia, Jamaica, and other tropical regions. Arracacha roots have been grown in England; but although it is reputed that a few which were planted near Plymouth thrived exceedingly, they do not appear to have made much progress in the ranks of our farinaceious vegetables. The root is cultivated in South America, and when boiled, baked, or roasted like potatoes, is declared to be exceedingly palatable, having a flavour something between a parsnip and a sweet chestnut.

Arracacha is a smooth-skinned root that looks somewhat like a white carrot, it delicately combines the tastes of celery, cabbage and roast chestnuts.

IMAGES

FREQUENTLY ASKED QUESTIONS

REFERENCES/RESOURCES

Compiled for Food Resource http://food.oregonstate.edu