Arracacha tastes like parsnip-potato hybrid because it's actually a 2,000-year-old Andean root that predates modern carrots.
Carrot and Arracacha Cream
Indulge in a bowl of nostalgia with this luscious Carrot and Arracacha Cream! Featuring the sweet earthiness of fresh carrots and the unique, nutty flavor of arracacha, this dish is a warm hug for your taste buds. Blend these vibrant veggies to creamy perfection and savor a delightful taste of comfort that feels like home!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 2 medium carrots
- Cilantro
- 2 cloves of garlic
- 1/2 onion
- Paprika, pepper, salt, and garlic to season the shredded chicken
🥩Meat & Seafood(3)
- Crispy bacon
- 220g of chicken breast, I used skinless, boneless light line fillets (0.48 lbs)
- Chicken broth (enough to cover all the vegetables while cooking)
🥛Dairy & Eggs(1)
- 1/4 cup Greek yogurt (60 ml)
🧂Spices & Seasonings(1)
- Salt to taste
📦Other(1)
- 2 small arracachas
👨🍳 Instructions
- 1
First, cook the chicken, save the broth, and shred it.
- 2
Sauté onion, garlic, and the main ingredients, arracacha and carrot.
- 3
The key to a good cream is to first brown the ingredients.
- 4
Add the chicken broth and cook until the vegetables are soft.
- 5
Meanwhile, brown the chicken with spices.
- 6
Add salt, Greek yogurt to the cream, and blend.
- 7
Serve with the shredded chicken, crispy bacon, cilantro, and enjoy.
💡 Pro Tips
- ✓Brown arracacha and carrots at 375-400°F surface temperature for 8-12 minutes to develop Maillard reactions that create deeper, nuttier flavors essential for cream base complexity.technique375-400°F surface temperature
- ✓Temper Greek yogurt by whisking in 2-3 tablespoons of hot vegetable mixture first, preventing the proteins from curdling when added to the hot cream base.technique2-3 tablespoons
- ✓Cook arracacha until fork-tender (15-20 minutes) as its high starch content requires full gelatinization at 185°F+ to blend smoothly without grittiness.timing15-20 minutes, 185°F+
- ✓Use a 3:1 ratio of vegetable cooking liquid to Greek yogurt when blending to achieve proper cream consistency while maintaining tangy flavor balance.ingredient3:1 ratio
- ✓Blend the cream mixture while still hot (160-180°F) as heat helps break down arracacha's fibrous cell walls for ultra-smooth texture.equipment160-180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Arracacha tastes like parsnip-potato hybrid because it's actually a 2,000-year-old Andean root that predates modern carrots.
Carrot and Arracacha Cream
Indulge in a bowl of nostalgia with this luscious Carrot and Arracacha Cream! Featuring the sweet earthiness of fresh carrots and the unique, nutty flavor of arracacha, this dish is a warm hug for your taste buds. Blend these vibrant veggies to creamy perfection and savor a delightful taste of comfort that feels like home!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 2 medium carrots
- Cilantro
- 2 cloves of garlic
- 1/2 onion
- Paprika, pepper, salt, and garlic to season the shredded chicken
🥩Meat & Seafood(3)
- Crispy bacon
- 220g of chicken breast, I used skinless, boneless light line fillets (0.48 lbs)
- Chicken broth (enough to cover all the vegetables while cooking)
🥛Dairy & Eggs(1)
- 1/4 cup Greek yogurt (60 ml)
🧂Spices & Seasonings(1)
- Salt to taste
📦Other(1)
- 2 small arracachas
👨🍳 Instructions
- 1
First, cook the chicken, save the broth, and shred it.
- 2
Sauté onion, garlic, and the main ingredients, arracacha and carrot.
- 3
The key to a good cream is to first brown the ingredients.
- 4
Add the chicken broth and cook until the vegetables are soft.
- 5
Meanwhile, brown the chicken with spices.
- 6
Add salt, Greek yogurt to the cream, and blend.
- 7
Serve with the shredded chicken, crispy bacon, cilantro, and enjoy.
💡 Pro Tips
- ✓Brown arracacha and carrots at 375-400°F surface temperature for 8-12 minutes to develop Maillard reactions that create deeper, nuttier flavors essential for cream base complexity.technique375-400°F surface temperature
- ✓Temper Greek yogurt by whisking in 2-3 tablespoons of hot vegetable mixture first, preventing the proteins from curdling when added to the hot cream base.technique2-3 tablespoons
- ✓Cook arracacha until fork-tender (15-20 minutes) as its high starch content requires full gelatinization at 185°F+ to blend smoothly without grittiness.timing15-20 minutes, 185°F+
- ✓Use a 3:1 ratio of vegetable cooking liquid to Greek yogurt when blending to achieve proper cream consistency while maintaining tangy flavor balance.ingredient3:1 ratio
- ✓Blend the cream mixture while still hot (160-180°F) as heat helps break down arracacha's fibrous cell walls for ultra-smooth texture.equipment160-180°F