Arracacha of Puree
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Arracacha of Puree Recipe

Arracacha of Puree is a new recipe for Peruvian cuisine, however its delicious flavor is a food with great nutritional values ​​being much higher than the potato, rich in carbohydrates, is an energy food, with iron, Vitamin C and Niacin, can replace the potato different gastronomic dishes.

An important fact of the Arracacha has twice as much calcium and iron as the potato, it is also a rich source of antioxidants able to strengthen the immune system and facilitate digestion.

Arracacha of Puree is a popular dish made in Peru, and in other countries by Peruvian restaurants, so do not stay with the desire to prepare this fabulous recipe with great nutritional values.

gastronomia peruana / Peruvian cuisine

 

If you want to know more:

  • Origin of the Arracacha

  • Benefits of the Arracacha

 

Preparation data:

  • Cuisine: Peruvian
  • Servings: 4 people
  • Total time: 40 minutes

 

Arracacha of Puree Ingredients

  • ½ kg of Arracacha
  • 2 yellow potatoes
  • Evaporated milk
  • 1 tablespoon butter
  • ½ purple onion in small squares
  • 2 tablespoons minced garlic
  • 1 teaspoon of achiote powder
  • Pepper and cumin
  • Ground oregano
  • Salt to taste

 

Arracacha of Puree Preparation 

1ºP: Wash, peel and cut into pieces Arracacha and the Yellow Potato, cook in a pot with water for 15 minutes. Then in bowl crush the Arracacha and the potato with a fork until there are no lumps.

2ºP: In a pot add butter, onion, garlic, annatto, pepper, cumin and sauté for 3 minutes.

3ºP: Finished the dressing, liquefy it with 400 ml of milk.

4ºP: In another pot add the Arracacha and the crushed potato, and the dressing with milk, cook over low heat for 5 minutes, add ground oregano and salt to taste.

5ºP: It can be accompanied by a portion of rice and beef steak.

6ºP: Serve and enjoy, Bon appetit! It can be accompanied by a delicious purple chicha.

 

Puré de arracacha / Puree of Arracacha