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.
If you want to know more:
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Origin of the Arracacha
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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.
