Root looks like a gnarled, brown skinned carrot The flesh can be pink, yellow or cream colored The flavor is suggestive of potatoes and beans
A tuber sold in all Latin American markets and some supermarkets; you might find it under the name "yautia " Raw, it has the texture of jimica, but it is not eaten raw It's best boiled, fried, or included in stews -- in short treated exactly as a potato Peel and trim before cooking
The word used in the Spanish speaking parts of the Caribbean for Taro root (or a close relative of Taro ) It is prepared by either boiling and mashing like potatoes, or slicing and frying into chips It is also used in soups as a thickening agent
{i} plant having edible tubers and native of tropical America; potato-like vegetable that comprises corms and cormels
tropical American aroid having edible tubers that are cooked and eaten like yams or potatoes