574615 Sun Nov 23 13:57:23 -0800 2008 3 23 Ontario (including Toronto) 0 4196221 Just returned from Rio where I had this.It's a tuber,kinda cross between a turnip and a carrot.Mashed it was heaven.Can anyone tell me if this veg is available here in Toronto?? J&B Sun Nov 23 13:57:23 -0800 2008 242774 john and bruce 1 4197376 You piqued my curiosity. Here's a blog from Rio that refers to batata baroa: http://kitcheninbrazil.wordpress.com/2007/11/26/batata-baroa/ . I haven't seen it in Toronto, but you could try the Brazilian stores on College near Ossington/Dovercourt, or on Dundas W. Mon Nov 24 04:05:21 -0800 2008 4196221 11490 Yongeman 2 4198268 Thanks Yongeman..the article you suggested is where I found out what it was that I actually had,I originaly thought that it was manioc flour ..NOT.Will try College and Ossington as well as Kensington..if they don't have it no one will.I'll keep you posted Mon Nov 24 11:09:05 -0800 2008 4197376 242774 john and bruce 1 4240233 My curiosity was piqued when I read this post, as well. Piqued enough to send an email to David Cohlmeyer, founder/owner of Cookstown Greens. I figured that if anyone knew anything about this unusual vegetable, he'd be the one. Here's his response: "Glad to finally have time to get back to you on this. The English name seems to be Arracacha. The botanical name is Arracacia xanthorrhiza. I read about it as a Brazilian specialty many years ago. I first tasted it at Terra Madre in 2004 given to me by a Peruvian farm lady. Mostly potato with definite celery, carrot, and onion notes. It stuck me as a whole stew in one root. Last year I went to Ecuador to see an old Toronto friend who now has a cloud forest flower farm near Quito. This root grew wild there and the workers often cooked (boiled and/or deep-fried) this zanahoria blanca (white carrot) for lunch. It was absolutely delicious; better than any potato. I brought some back to try here. They grow very slowly so take over 9 months to mature. I had to bring them into the greenhouse to finish swelling. (Perhaps with an earlier greenhouse start, they could finish growing outside.) I gave samples to some chefs, but I did not sense much interest. (I suppose it first needs to be touted by some California chef.) As my father would say, “They’re wrong.” I have been told that someone has started importing them for South American restaurants. I pick some up at Perrola Supermarket in Kensington Market. Yum. I have offered to help Elizabeth Harris slow down the forestation of the old farms near the Rouge Valley. We want to see this made into small farms with trails within the Conservation Authority’s windbreaks. This crop might do very well a little closer to the lake." Thu Dec 11 16:44:42 -0800 2008 4196221 232011 Tatai