White Yautia (approx. 2 lbs)

White yautía, also known as white taro, white malanga or cocoyam, is a tropical tuber widely used in Caribbean, Latin American and African cuisines. It is valued for its starchy texture, mild flavor, and versatility in cooking, making it a staple ingredient in many traditional dishes.

Characteristics and Flavor:

White yautia has a rough, brown exterior and firm, white or cream-colored flesh. The texture is starchy and dense, similar to that of potatoes or yams. When cooked, it has a smooth, creamy consistency with a slightly nutty and earthy flavor. This mild flavor allows it to absorb and complement the flavors of the other ingredients with which it is cooked.

Culinary uses:

White yautia is an essential ingredient in a variety of culinary applications.

Here are some common ways it is used:

Boiled or steamed:

White yautía can be boiled or steamed and served as a side dish, often seasoned with salt, butter, or olive oil. It can also be mashed to create a smooth, comforting dish.

Soups and Stews:

Often added to soups and stews, where it helps thicken the broth and adds a hearty, hearty component. It is a key ingredient in traditional dishes such as Puerto Rican sancocho and Dominican tripe.

Fried:

Sliced ​​white yautia can be fried to make chips or fritters, providing a crunchy and satisfying snack or appetizer.

Purees and meatballs:

The root can be pureed and used as a base for meatballs or as a thickener for sauces.