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Origin: Costa Rica/Dominican Republic
Malanga Lila is a root vegetable with a slightly pink hue that is popular in Caribbean, Latin American and some Southeast Asian cuisines. It has a starchy texture and a slightly nutty, earthy flavor that is similar to taro root or yucca.
Malanga is excellent as a potato substitute. It can be boiled, mashed, fried or roasted.
To prepare, trim ends, peel skin and rinse with water.
Store whole in a cool, dark, dry place for up to two weeks. Store peeled Malanga in the refrigerator wrapped in plastic.