Arracacha

Arracacha (Pronunciation: /ˌærəˈkætʃə/)

The Arracacha (Etymology: from Quechua raqacha), also known as the white carrot, is a root vegetable originally from the Andes, closely related to the carrot and celery. It is highly nutritious and has been a staple food for many indigenous cultures in South America for centuries.

Description

The Arracacha is a perennial plant that grows up to 1 meter in height. Its leaves are similar to those of celery, and it produces a large, fleshy root that can be yellow, purple, or white. The root has a sweet, slightly nutty flavor and is often used in soups, stews, and as a side dish.

Cultivation

Arracacha is typically grown in high-altitude regions, as it prefers cool temperatures and well-drained soil. It is a hardy plant that can tolerate frost and is resistant to most pests and diseases.

Nutritional Value

Arracacha is rich in Vitamin C, Calcium, Iron, and Dietary Fiber. It also contains significant amounts of Potassium and Phosphorus.

Culinary Uses

In culinary applications, Arracacha can be boiled, baked, fried, or mashed. It is a common ingredient in many traditional South American dishes, such as Locro and Cau Cau.

Related Terms

• Root Vegetable
• Andes
• Carrot
• Celery
• Cuisine
• Locro
• Cau Cau

External links

• Medical encyclopedia article on Arracacha
• Wikipedia's article - Arracacha

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