Arracacia xanthorrhiza

Arracacia xanthorrhiza is a root vegetable originally from the Andes, somewhat intermediate between the carrot and celery root. Its starchy taproot 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 ('white carrot') in Ecuador, virraca in Peru, and mandioquinha ('little cassava'), batata-salsa (“parsley potato” (lit.)) or batata-baroa ('baronness potato') in Brazil. It is sometimes called white carrot in English, but that name properly belongs to white varieties of the common carrot. The leaves of arrcacha 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 plant is native to the region west of the Andes and grows at altitudes varying from 200 to 3,600 meters with an optimal altitude of between 1,800 and 2,500 meters. It is frequently grown with other crops such as maize, beans, and coffee. The plant is very susceptible to viruses and is slow to mature (10–12 months) but requires much less fertilizer input than the potato. Its harvest season in the Southern Hemisphere spans from January to September. Arracacia's roots need to be picked promptly lest they become woody. They have a short shelf life and must reach consumers within a week of harvest. Fresh arracachas keep in the refrigerator for 2 to 3 weeks.