Basic Arracacha (Apio)

Preparation info

  • Serves


    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    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.


    • l½ to 2 pounds arracacha
    • About ½ tablespoons hazelnut, pecan, walnut, or olive oil
    • Salt and white pepper


      1. Peel arracacha, leaving pieces whole. If they are very different in size, cut large ones to match the smallest so they’ll cook in the same time. If you’re boiling the roots, halve them lengthwise; if steaming, quarter lengthwise.
      2. Either boil in salted water until tender but not falling apart, about 20 minutes. Or set on rack over boiling water, cover, and steam for about the same time.
      3. Cut arracacha into thin slices. Toss in heated serving dish with oil and seasoning. Or heat oil in skillet, add sliced tubers, and toss gently until heated through. Season. Serve at once.