Harold McGee

Arracacha

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About

Arracacha is the root of a South American member of the carrot family, Arracacia xanthorhiza. It has smooth roots of various colors, and a rich flavor that the eminent plant explorer David Fairchild called much superior to carrots.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.