Arracacha substitutes
Arracacha substitutes — 6 options, ranked, with the exact amount
Use Parsnip plus potato
Same amount as the arracacha
Equal parts by weight
Half parsnip and half potato at a 1:1 total swap is the closest kitchen approximation, since parsnip gives the sweet aromatic side and potato gives the starch and the soft melting body. For soups, one part celery root to two parts potato is arguably closer because celeriac supplies the celery note that parsnip misses. Yuca or taro works at 1:1 for the starchy role but is bland, so add a chopped celery stalk for aroma.
- Verdict —
- Works
- Best for —
- sancocho
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of arracacha | Verdict |
|---|---|---|---|
| 1 | Parsnip plus potatosancocho | Same amountEqual parts by weightWorks | Works |
| 2 | Celery root (celeriac) plus potatosoups | Same amount1 part celeriac to 2 parts potatoWorks | Works |
| 3 | Parsnip aloneroasting | Same amount by weightTweak it | Tweak it |
| 4 | Yuca (cassava)sancocho | Same amount by weightYou'll taste it | You'll taste it |
| 5 | Taro rootsoups | Same amount by weightTweak it | Tweak it |
| 6 | Yukon Gold potato plus celery and parsnipsoups | 1 lb potato plus 1 celery stalk plus 1 small parsnip per 1 lb arracachaWorks | Works |
Parsnip plus potato
similar taste and texture
The best all-round match. Parsnip covers arracacha's sweet aromatic character, potato covers the starchiness and the way it melts into a broth.
- Best for
- sancocho, soups, stews, mashing, roasting
A little sweeter than arracacha and slightly less savoury. Cut both smaller than you would arracacha, since arracacha breaks down faster than either of them and you want the same thickening effect.
Celery root (celeriac) plus potato
similar taste and texture
Nails the celery note that is arracacha's most distinctive quality and that parsnip cannot give you, while the potato keeps the texture right.
- Best for
- soups, purees, stews, sancocho
More savoury and less sweet than arracacha, which for a soup is arguably closer to the real thing than the parsnip version. Keep celeriac at a third or less, since it is assertive and can take over.
Parsnip alone
different taste, similar texture
The single easiest swap and the reason arracacha is sometimes marketed as Peruvian parsnip: the shape, the cream colour and the soft cooked texture all line up.
- Best for
- roasting, mashing, soups, purees
Distinctly sweeter and slightly aniseed-like, so a savoury soup comes out noticeably sweet. Cut the recipe's other sweet elements, and add a celery stalk to the pot to pull it back towards arracacha.
Yuca (cassava)
different taste and texture
Fills the same slot as a tropical starchy root in a sancocho or a Latin American stew, and is sold in the same markets you would look for arracacha in.
- Best for
- sancocho, stews, soups, frying
Waxy, fibrous and almost completely bland where arracacha is aromatic and creamy, so add a chopped celery stalk or a small parsnip for flavour. It stays much firmer, so it will not thicken the broth the way arracacha does.
Taro root
different taste, similar texture
Cooks to the same soft, faintly slippery texture and thickens a soup the way arracacha does, which is the property most substitutes miss.
- Best for
- soups, stews, purees, boiling
Nutty and earthy rather than celery-like, so the aroma is wrong even though the texture is right. Peel it under running water and wash your hands afterwards, since raw taro can irritate skin.
Yukon Gold potato plus celery and parsnip
similar taste and texture
The everyday-supermarket fallback that reconstructs arracacha's three components separately: starchy body, celery aroma and sweet root.
- Best for
- soups, stews, sancocho, mashing
Remove the celery stalk before serving if you want the smooth look of a real arracacha soup. This is genuinely close in flavour and slightly less silky in texture, which is the honest trade-off.
Questions
5 questionsCan I just leave arracacha out?
In a mixed root stew like sancocho, yes, and adding an equal weight of potato keeps the dish balanced. What you lose is the celery-parsnip aroma and some of the natural thickening, so consider adding a chopped celery stalk to compensate. In a dish where arracacha is the main vegetable, substitute rather than omit.
Is arracacha the same as a parsnip?
No, they are different plants, though both are in the carrot family and both are pale, sweet, aromatic roots, which is why arracacha is sometimes sold as Peruvian parsnip. Arracacha is starchier, cooks softer and faster, and has a distinct celery note that parsnip lacks.
What does arracacha taste like?
Like a potato that has been cooked with celery and a little parsnip. There is a clear savoury celery aroma, a background sweetness, and a starchy, almost buttery texture that turns creamy when boiled. It is more interesting than potato and much less sweet than sweet potato.
Is apio criollo the same as celery?
No, and this is a genuine trap in Latin American recipes. In much of Venezuela, Colombia and parts of Peru, apio or apio criollo means the arracacha root, while apio Espana or simply celery means the green stalks. If a recipe calls for a pound of apio for a soup, it means the root.
Can I substitute arracacha for potato?
Yes, at 1:1, but expect two differences. It cooks noticeably faster, so check it early, and it brings its own celery-parsnip aroma, which is lovely in soups, stews and mash and less suited to a dish where you wanted the potato to taste neutral, like a creamy gratin.
Tips for substituting arracacha
5 tips- Arracacha cooks much faster than potato, which trips up nearly everyone the first time. In a soup, add it ten to fifteen minutes after the potatoes or it dissolves entirely. That fast breakdown is also useful, because it is what naturally thickens a sancocho into something velvety.
- The flesh discolours quickly once cut, going grey and dull within minutes. Peel it and hold the pieces in cold water until you need them, exactly as you would with celeriac or Jerusalem artichoke.
- Trim the crown generously. The pinkish or purplish stem end where the leaves joined is often bitter, and a couple of centimetres cut off the top saves the whole pot from an off taste.
- Arracacha is always cooked, never eaten raw, because raw it is unpleasantly fibrous and starchy. If a recipe seems to be using it raw, it is almost certainly referring to apio the celery rather than apio criollo the root, which is a common source of confusion in Latin American recipes.
- It is superb mashed with butter and a little milk, better than potato in many people's view, because its natural celery-parsnip aroma means the mash needs almost no other seasoning. When substituting for that use, go with the parsnip and potato blend rather than potato alone.