arracacha

[ ahr-uh-kah-chuh; Spanish ahr-rah-kah-chah ]

/ ˌɑr əˈkɑ tʃə; Spanish ˌɑr rɑˈkɑ tʃɑ /

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a perennial herb, Arracacia xanthorrhiza, of the parsley family, found in the Andes, having large, fleshy, edible roots.

the root of this plant, eaten like potatoes.

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“Was” is used for the indicative past tense of “to be,” and “were” is only used for the subjunctive past tense.

Also called a·pi·o

[ah-pee-oh], /ˈɑ piˌoʊ/, Peruvian carrot .

First recorded in 1820–25; from Spanish, from Quechua

Arracacha, ar-a-kach′, n. an umbelliferous plant with esculent roots, native to the northern parts of South America.
Chambers's Twentieth Century Dictionary (part 1 of 4: A-D)|Various
The introduction of the arracacha into Europe has been attempted several times without success.
Origin of Cultivated Plants|Alphonse De Candolle