Andean Carrot Plant - Arracacha - Arracacia xanthorrhiza - 4" Pot

Arracacia xanthorrhiza is a root vegetable originally from the Andes, somewhat intermediate between the carrot and celery. Its root is a popular food item in South America where it is a major commercial crop. The name arracacha (or racacha) was borrowed into Spanish from Quechua raqacha, and is used in the Andean region. The plant is also called apio or apio criollo ("Creole celery") in Venezuela, zanahoria blanca in Ecuador, virraca in Peru, and mandioquinha ("little cassava") or batata-baroa ("baronness potato") in Brazil. It is sometimes called white carrot in English. The leaves are similar to parsley, and vary from dark green to purple. The roots resemble fat short carrots, with lustrous off-white skin. The interior may be white, yellow, or purple.The most important part is the root. When cooked, it develops a distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roast chestnuts". The boiled root has about the same uses as boiled potatoes, including side dishes, purées, dumplings and gnocchi, pastries, creamy soup ganshed with chopped cilantro and croutons, etc., with the advantage of its flavor and (depending on the variety) its intense color. In the Andes region, it is made into fried chips, biscuits, and coarse flour. Because it is highly digestible (due to the small size of its starch grains), purées and soups made from it are considered excellent for babies and children. Fresh arracachas keep in the refrigerator for 2 to 3 weeks. The plant is rich in calcium (four times as much as potatoes). The yellow cultivar contains substantial amounts of carotenoid pigments, precursors to vitamin A. The young stems can be eaten cooked or in salads.

• Distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roast chestnuts"
• The boiled root has about the same uses as boiled potatoes
• Easy to grow, good to eat, and nutritious
• Rare plant in the United States