Tropical Roots and Tubers

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Root and tuber vegetables that come from the tropics generally contain less water than common potatoes, and as much as double the starch (potatoes are 18% carbohydrate by weight, cassavas 36%). They therefore become very floury when baked, dense and waxy when boiled or steamed, and help thicken soups and stews in which they’re included. They have a relatively short storage life and suffer chilling damage if refrigerated, but can be frozen after preliminary peeling and cutting.