Arracacia xanthorrhiza is a root vegetable that originates in the Andes, whose starchy taproot is a popular food item across South America where it is a major commercial crop.

Being a South American plant, its most common names are in either Spanish or Portuguese, the two most spoken languages in that continent.

It cannot be eaten raw, but when cooked it develops a distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roasted chestnuts.

"[citation needed] The boiled root is used in similar ways to boiled potatoes, including being served as side dishes, mashed or whipped into purées, formed into dumplings and gnocchi, as an ingredient in pastries, or creamed into soups, commonly garnished with chopped cilantro and croutons, though arracacia's flavor is stronger, and (depending on the variety) its color is more brilliant.

The small size of arracacia starch grains make it highly digestible, and so purées and soups made from it are considered excellent as food for babies and young children.