This is a veggie I never knew before I moved to Nicaragua. How to describe its taste? It's definitely a starch, maybe a mix between yucca and a potato? It's not stringy like yucca but firmer than a potato when cooked. It turns this nice pink color (like you see above) when it's peeled and cooked. Here, it's mainly used as a filler, but it's nice for variety.
What's my favorite recipe with it? That's easy! Sopa de albondigas or meatball soup. It's got great broth, chicken meatballs, pieces of dark meat chicken, mint, and tons of boiled veggies like quesquisque, ayote (squash), corn, and really anything else you have in the kitchen.
