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.