Demystifying Batata Baroa

The batata baroa scared me for a long time. I saw it in the supermarket, didn't have a place for it in my cooking lexicon, and promptly stayed away.


Foolish me.

Lest you make the same mistake, read on.

To my American palate, this twisty root vegetable tastes like butter, roasted nuts and the creamiest potato I've ever encountered. They seem to get bad spots quickly, but I just scrub them well under running water until I reach hard flesh again before cutting and tossing into a pot. No need to peel unless you insist; the wrinkles make peeling difficult anyhow.

Try these as described below, in a twist on mashed potatoes, or puree with chicken stock (and shredded cooked meat, if you'd like) for a hearty soup. It's almost sinful if you pair mashed batata baroa and steak, in my opinion...which is why CT Boucherie is so popular, I suppose!

Batata Baroa Mashed Potato Casserole

3 large potatoes, cleaned and chopped into smallish chunks
2 medium batata baroa, similar sized pieces
chives and parsley, chopped
salt
butter
cream cheese
milk

Put potatoes in a stock pot with enough water to cover, toss in a couple teaspoonfuls of salt and allow to come to a boil. When both kinds of veggies are soft, remove from heat, drain and return to the pot. Mash with a nice knob of butter (1 T minimum, people!) until the desired consistency, then add 1/2 to 1 container of cream cheese and 2-4 tablespoons of milk. Stir to mix, then taste for salt and add if needed, sprinkle with herbs. Pour into a dish and bake in the oven for a crunchy top (or to reheat), but it can be served as is if you can't wait. Extra calories and delectableness can be added with a handful of cheese sprinkled over top...