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Ingredient


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Malanga Root

The root ranges in color from white to pink and in size from a little larger then a golf ball to larger then a baseball. They can weigh between a half and one kilogram and needs to be peeled before using. Purée for a soup, add to a stew, fry as a chip or for Tempura, or use as a vegetable side dish. Malanga Root is also made into a flour.

Alternative Names

New Cocoyam, Tannia, Yautia

Categories

Root Vegetable, Tuber Vegetable

Origin

West Indies

Flavor

Earthy, Nutty, Sweet-Slightly

Texture

Firm, Starchy

Prep Methods

Cut/Slice, Dredge/Bread, Dry/Dehydrate, Mash/Purée, Peel

Cooking Method

Bake, Boil/Simmer, Braise, Fry/Deep-fry, Roast

Uses

see categorized dishes

Caution

Must be cooked or it can cause irritation to the throat.

Seasonal Availability

  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec
  • In Season
  • Coming/Limited Season
  • Going Out of Season
  • Not In Season

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