Aromatic Arracacha (Apio) Puree

When simmered with spices, pressed through a mill, and then whipped with seasoned stock, the gnarled beastie arracacha turns soufflé-soft. Suave, spoonable, light-bodied, the yellow puree can take the place of winter squash dishes—although it is quite different.

Maricel Presilla, who kindly loaned this recipe from her forthcoming book about the foods of Latin America, lightly underscores the vegetab