Arracacha is an Andean root vegetable that combines the flavors of carrot, celery, and parsnip into one unique package. The starchy root has a crisp texture when raw and becomes soft and tender when cooked, with a distinctive, aromatic, and slightly sweet flavor. It is a staple food in South America, most commonly used in soups, stews, purées, or fried as chips. It is highly digestible and a great, flavorful alternative to potatoes.