Another Brazilian Ingredient Question - Baroa Potatoes (Batata Baroa)

[SuzieMae]

Do you all find baroa potatoes (batata baroa) in the States? - Suzie in Brazil

[kare_raisu]

Resurrection! I was doing some Gastronomia Brasileria research and came across this page http://kitcheninbrazil.wordpress.com/... when trying to figure out "Mandioquina" was.

I recalled this post - so I thought I'd add it for future chowhounds.

[turtl_girl]

Does anyone know if batata baroa is available anywhere -- at stores or at farmer's markets -- in the US?

[rworange]

no

[SuzieMae]

What a pity. The flavor is that of a regular spud that married a macadamia nut. They are very starchy, buttery and nutty. They are dry so they make excellent gnocchi. Their starchiness really comes out when you mash them. It looks as if you could use them as grout for bricks. They absorb so much more milk and butter and give a great texture when using a handmixer. And they're golden! They look like you've added a touch of saffron. I will later send a picture.
It is a great sadness that they have not arrived in the States yet.

[rworange]

Heirloom potatoes are starting to be more popular in the US, so maybe some farmer or seed company will read your post and add these. They sound great. If I ever get to Brazil I'll seek them out.

[SuzieMae]

Discovery! They are Arracacia xanthorrhiza. Also known in English as Peruvian Parsnips.

[Sam Fujisaka]

A lot of arracacha is grown in the paramos (moist high altitude areas) here in Colombia, leading to substantial environmental damage.