Arracacha root, also known as "mandioquinha" in some parts of
Brazil, looks a lot like
European parsnip.
In any case, it's a very tasty root.
I love it! It's sweet, salty, and sour
at the same time, I think
that's what impresses me.
In order to enhance this flavor,
I prefer not to cook it in water.
I roast it or I'll do as
I taught you, which is to sautée
it with some seasoning that
will create a contrast of flavor.
I'll also add little cream when cooking
to make it into a mousselini.
A smoother purée, very
creamy, which is very suitable to
prepare dishes such as
shepherd's pies, veloutés,
creams, soups, etc.
I think it's very
versatile and easy dish,
a great preparation.