This tuber has an elongated shape and the skin is bumpy, patchy, brown, and shaggy. The flesh inside is slippery, but crisp. It can be white, yellow, pink or purplish. It has a nutty, earthy flavor with a waxy, starchy consistency when prepared. The ideal storage temperature is between 45F to 50F and it has a shelf life of up to one week. This root is often confused with taro. If you mix them up, don’t panic. The two roots are so similar; you can usually interchange them in recipes.
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