World Flavors Cookbook

Picadillo de Arracache

Diced arracacha (white carrot) cooked with tomato, onion, and bell pepper — a Costa Rican root vegetable hash unique to the Central Valley.

Cuisine: Costa Rica

Ingredients

• 500g arracacha (or parsnip), peeled and diced small
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tomatoes, diced
• 2 cloves garlic
• 2 tbsp oil
• Salt and pepper
• Cilantro

Instructions

1. Sauté onion, pepper, and garlic in oil.
2. Add arracacha. Cook 5 minutes.
3. Add tomatoes and a splash of water. Cover.
4. Cook 15 minutes until arracacha is tender.
5. Season. Add cilantro.