Arracacha
Arracacia xanthorrhiza · Root vegetable
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Arracacha (Arracacia xanthorrhiza), also called Peruvian carrot, white carrot, apio criollo or — in Brazil — mandioquinha and batata-baroa, is the starchy Andean storage root of a celery-family plant. Shaped like fat, short, off-white carrots, the roots have crisp flesh that may be white, cream-yellow or purple and a much-prized cooked flavour likened to a blend of celery, cabbage and roasted chestnuts.
Picking a good onedrag
Firm, taut, field-freshSlack and rotting
A day or two onCook it nowStill the all-rounder: soup, purée, gnocchi, roasting — nothing is lost yet.
SkinFirm, dry, field soil still on
Crown endBreak scar dried, corky
The pressFirm end to end, no give
SmellFaint and earthy, almost nothing
Keeping ittap a temperature
Chilling-sensitive: bare roots at 5 °C darken and rot by two weeks and take their worst cold damage by a month, while 10 °C brings only slight marks. The drawer is too cold.
About 90%
Humidity
Wrapped close
Airflow