Yampi roots are versatile vegetables that have a similar taste to taro with the texture of a sweet potato. The skin is thin, smooth, and dark brown with light brown cracks. The flesh is firm and moist with a slippery, sometimes slimy texture, and can range in color from white and cream-colored to pink and purple. When cooked, Yampi root has a tender, soft, and slightly dry texture with a sweet, mild flavor that makes it a great addition to dough, stuffing, and soups.
- Yampi root must be cooked as it contains toxic compounds that dissipate when baked, fried, or boiled.
- Use as a thickener for soups, chowders, stews, and sauces as it replaces the need for heavy cream or cornstarch.
- Pairs well with coconut milk, onions, garlic, cilantro, bay leaves, turmeric, garam masala, shrimp, and carrots.
Yampi root should not be refrigerated. Will last up to 2 weeks when stored in a cool, and dry place within a loosely closed paper bag.
Costa – Rica
- Mostly made up of starch
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