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Violina Di Rugosa Butternut Squash
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White Yautia Root
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White Yautia root has an elongated, tapered shape with one large bulbous end. The White Yautia root’s tough brown to orange skin has a rough and uneven texture covered with many bumps and hair. The flesh of this corm is white or light yellow and has a crisp and smooth texture. When cooked, White Yautia root has a starchy consistency mixed with notes of nutty and earthy flavors. The plant has arrowhead to heart shaped leaves that are thick and dark green. Small yellow berries may appear on the plant and these berries and the leaves of the plant can be used in recipes in addition to the corm.
White Yautia root is available year round.
White Yautia root is botanically classified as Xanthosoma sagittifolium, belonging to the Araceae family. White Yautia root is closely related and often substituted with varieties like Malanga and Taro in recipes. It is commonly known as Yautia blanca, Malanga blanca, Dasheen, and Arrowleaf Elephant’s Ear. White Yautia root is considered one of the oldest root crops in the world and has gained popularity in countries in North and South America, Africa, and Asia.
White Yautia root contains copper, vitamin B6, potassium, iron, and some traces of vitamin A and C.
White Yautia root corms must be cooked to eliminate the naturally occurring chemical compound calcium oxalate. The most popular cooking applications include grilling, frying, baking, boiling, and steaming. White Yautia root can also be dried and ground into flour to be used in puddings and as a thickening agent in soups. White Yautia root is featured in many cuisines around the world. For example, in Puerto Rico, they are used to make alcapurrias, a fritter made of fried yautia with spiced ground beef. In the Netherlands, the root is shredded and cooked with fruit juices, chicken, spices, and salted meat. White Yautia root will store for a few days in a cool, dark location.
White Yautia root is considered by many to be one of the lowest allergenic foods, which has contributed to its increase in popularity. Not only do cultures use the corms as a meal source because it is easily digestible, but they also use the leaves of the plant for medicinal purposes such as for fevers in cultures in West Malaysia.
White Yautia root originated in South America and then spread to the Caribbean and Antilles as it favors lowland tropical areas. White Yautia root can be found in Asia, Africa, the Philippines, Cuba, Puerto Rico, and in the Americas today.
Recipes that include White Yautia Root. One is easiest, three is harder.
|That Girl Cooks Healthy||Crema de Yautia|