The plant is also called apio criollo ("Creole celery")
in Venezuela, zanahoria blanca ("white carrot") in Ecuador,
virraca in Peru, and mandioquinha ("little cassava") or
batata-baroa in Brazil. It is sometimes called white carrot in English,
but that name properly belongs to white varieties of the common carrot.
1-1/2 pounds apio/arracha
4 cups unsweetened pineapple juice
1 cup sugar, or more to taste
Peel and slice the apio and put it on to cook in a saucepan with cold
water to cover. Simmer, covered, until it is tender, about 30 minutes.
Drain and mash. Add the pineapple juice and the sugar and cook the
mixture, uncovered, over low heat, stirring frequently, until it forms
a thick paste and the bottom of the saucepan can be seen when the
spoon is drawn across it. Transfer to a dessert dish and chill. Serve
by itself, or with whipped cream or ice cream.
- Arracacha: 500g (http://en.wikipedia.org/wiki/Arracacha)
- Tomatos: 2 big ones
- Onions: 2 big ones
- Dashi: 1 pack (you can change it to regular fish stock, if you don't
have dashi)
- Scallion: To the taste
Peel and boil the arracachas until soft. Meanwhile, dice the tomatos and onions. When fully cooked, turn the arracachas into a puree. If you can do it manually, the texture becomes better. You can use a blender, otherwise. Add some some to adjust the thickness of the soup.
Now stir-fry the onions until golden, then add the tomatos and cook for a very little time, and the hondashi, cook for like 1 minute, then add the puree. Add salt and scallions.
You can make this in a few minutes.
Try Arracacha soup recipes
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