Art and Cuisine

• 1 cauliflower
• 1 pound of arracacha
• 1 onion
• 3 Tsp oil olive<
• 1 bunch parsley and chives
• pepper and salt.

Preparation

1. Boil both the cauliflower and arracacha in different pots until tender.

2. Place the cauliflower and arracacha into a blender food processor with 1/2 of the water leftover from cooling.

3. Add the herbs, the olive oil, the pepper and salt.

4. Mix well and return to heat for 5 more minutes.

Arracacha note:

Related to carrots and celery, Arracacha (Arracacia xanthorriza) grows between 1,000 and 3,100 meters, originally in the Andes. In Brazil it is a major crop where it is very popular and used to flavor many dishes from soups to stews. Several new varieties have been developed that grow in seven months.