Purchase:
It looks like the potato in its texture, although in its form it looks like a yucca, with a sweeter taste. Yellow. It can also be yellow with some purple streaks. Characteristic odour (aromatic and a little strong).
Racacha Freshness:
You can appreciate it by being firm to the touch, not soft. Its crust is thin, rough and yellow as its pulp. There are also white and purple.
When you go to buy the product in the supermarket, we recommend:
- Observe that the display site is clean and adequately refrigerated.
- Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
- When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.
Uses:
It is used as a garnish (accompaniment) for meat.
- As an ingredient in soups like the “Ajiaco”, the typical “Sancocho Paisa” or the “Santafereño stew” all typical Colombian dishes.
- The most used cooking systems are baked, steamed or boiling water.
Racacha Storage:
It can be refrigerated without packing in the “vegetable drawer” in the refrigerator or with a perforated bag in the lower and front of the refrigerator. It can also be frozen after cooking (for soups). or frozen raw peeled and porcionada (soups and purées).
Racacha Conservation:
Freeze. Cool.
Duration:
Approximately 2 months. 10 -15 days approximately.
Tips:
It can be frozen raw or cooked.
Nutrients and properties:
(See nutrient content and its benefits in vegetables). Note: Do not store in the ground or wet.
- Wash and dry as much as possible with a cloth and leave in an aerated place until completely dry, before refrigerating.
- Do not freeze with rind.
- Periodically check the status of the product to be able to consume it in time.
