| Prep: 20 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 203 | 7g | 4g | 30g |
| sugars | fibre | protein | salt |
| 9g | 4g | 5g | 0.42g |
Every now and then, I stumble upon a recipe that completely takes me by surprise. One such gem is the incredibly flavorful Arracacha Puree. This delicious take on root vegetable puree not only gratifies your senses but also brings about a splash of health benefits onto your plate.
My Love for the Arracacha
The Arracacha, also known as Peruvian parsnip, is an ingredient that I’ve grown to love, especially during those chilly Colorado nights up in the mountains, where a hearty and warming dish is much needed. It’s reminiscent of dishes I’ve enjoyed in the past that feature similar root vegetables like turnips and parsnips. However, the taste and texture of Arracacha have a unique charm that can’t be quite matched.
Arracacha Puree serves as an exceptional side dish to my game meat recipes and trout dishes, harmoniously balancing the robust, earthy flavors of the meat with its naturally sweet and slightly nutty flavor.
Health Benefits and Accompaniments
Beyond the incredible taste, this recipe is also packed with health benefits. Primarily, the Arracacha is known to be a rich source of dietary fiber and vitamin C. Scientific research has indicated how adequate intake of these nutrients aids in improving gut health and enhancing the body’s immunity system.
Additionally, the use of honey instead of processed sugar provides a healthier sweetening alternative. Honey contains natural antioxidants and is healthier than traditional sugar. While the mixed fruit in the recipe just adds an extra punch of vitamins and fiber to the dish, making the Arracacha Puree a delight for the palate and a boon for health!
Being flexible in pairing, this recipe works great with a nice roasted pheasant or even paired with a simple pan-seared trout for a lighter meal. It can provide a pleasant surprise for dinner guests when served as a unique alternative to traditional mashed potatoes or sweet potatoes.
Beyond just my personal love for this recipe, Arracacha Puree has found an irreplaceable place in my kitchen and heart. With its unexpected goodness and versatility, it’s a true culinary revelation that I urge all food lovers to introduce to their dining tables.
What You’ll Need
- 2 pounds of Arracacha
- 2 tablespoons of butter
- 1 cup of milk
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 tablespoon of lime juice
- 2 tablespoons of honey
- 1/2 cup of mixed fruit (chopped)
Method
Step One
Begin by peeling and chopping the Arracacha into small, even-sized pieces.
Step Two
Place the chopped Arracacha in a large pot and cover with enough water, bring to a boil, then reduce heat and let simmer until the pieces are soft and can be easily mashed with a fork. This can take around 15 to 20 minutes depending on the size of the pieces.
Step Three
Once the Arracacha is cooked, drain the water and then return them to the pot. Add the butter, milk, salt, black pepper, lime juice, honey, and half of the chopped fruit.
Step Four
Using a potato masher or an immersion blender, mash the Arracacha and other ingredients until they form a smooth, creamy puree. If necessary, add a little more milk to achieve the desired texture.
Step Five
Transfer the puree into a serving bowl and garnish it with the remaining chopped fruit just before serving.
Step Six
Your delicious Arracacha Puree is now ready to be enjoyed! Serve it as a side dish or enjoy it as a light meal.
