Apio is a root vegetable about the size of a parsnip with off-white skin. Its flavor is unique somewhat intermediate between celery root and carrot. Its starchy taproot is a popular food item in South America where it is a major commercial crop used for stews.
Names: Apio, celery root, Arracacha, Apio criollo, Afio.
Source: Brazil, Ecuador, Peru, Venezuela, Colombia, Puerto Rico.
Handling: Like other root vegetables, Apio can be peeled, cut in half, and boiled to make creamy soups, stews and purees.