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Arracacha root, also known as "mandioquinha" in some parts of

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Brazil, looks a lot like

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European parsnip. 

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In any case, it's a very tasty root.

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I love it! It's sweet, salty, and sour

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at the same time, I think

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that's what impresses me.

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In order to enhance this flavor,

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I prefer not to cook it in water.

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I roast it or I'll do as

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I taught you, which is to sautée

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it with some seasoning that

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will create a contrast of flavor.

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I'll also add little cream when cooking

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to make it into a mousselini.

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A smoother purée, very

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creamy, which is very suitable to

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prepare dishes such as

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shepherd's pies, veloutés,

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creams, soups, etc.

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I think it's very

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versatile and easy dish,

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a great preparation.