Basic Arracacha (Apio)

Simply boiled or steamed (for a tad more sugar and scent), arracacha makes a lovely side dish, at once starchy and vegetably. Both cooking methods yield flavorful, surprisingly pretty, warm yellow-gold slices. The aroma and taste suggest potato, corn, and apple; the texture is slightly tacky and dense, but not heavy. For fragrant variations, substitute fresh-ground coriander or grated nutmeg for the pepper.