Tropical Root Vegetables

MALANGA

Has beige, yellow, or pinkish flesh, and is very dense and starchy and is used to make tapioca. Malanga must be peeled and cooked before eating. It has a starchy nut-potato flavor. Use like potatos and added to soups and stews. Store at room temperature for 3 to 5 days. (Also known as Tannia, Malanga Amarilla, Yautia Amarilla, Cocoyam)
STORAGE: Store peeled malanga in the refrigerator wrapped in plastic until soft. 

NAME

One of the most important food crops in the world. Shaped like a long sweet potato with creamy or yellow flesh while its skin can be light brown, dark brown, or tan. Its flavor is somewhat nutty with a chewy texture similar to a potato. Name can be baked, boiled, steamed, scalloped, fried or creamed.
STORAGE: Place in a bowl of water and lemon juice until ready to use.
NUTRITION: One cup of Name has approximately 80 calories. It is also an excellent source of potassium and zinc. 

 TARO

Also known as eddo or dasheen. The flesh is often creamy white or pale pink and sometimes becomes purple-tinged once cooked. Taro has a nutty cooked flavor and is used much like a potato - boiled, fried, or baked.
STORAGE: Keep covered with water until ready to use.
NUTRITION: Contains iron and fiber, a good source of Vitamin A.

YUCA

Yuca has a hard, waxy, bark-like covering. The flesh is hard, dense and white. The thick skin should be peeled and the core removed before using. It must be cooked before eating. Prepared like potatoes, it has a starchy, slightly sweet flavor. Peel, boil and mash with garlic, butter, and fresh herbs or add to soups and stews.
STORAGE: Peeled yuca may be kept in the refrigerator covered with water.
NUTRITION: Good source of iron and contains niacin and calcium.