Arrowroot is a starchy root vegetable similar to yam, cassava, sweet potato, and taro. Like many starches, it’s high in carbs but offers various nutrients. Underneath the skin, the flesh is ivory to white and is firm, smooth, dense, and slightly aqueous, similar to the consistency of a raw potato. When consumed, Arrowroot is juicy with a mild, sweet flavor.
Arrowroot contains a good amount of potassium, iron and B vitamins, which is great for metabolism, circulation and heart health. Studies have even shown that arrowroot can stimulate immune cells and boost the immune system.
To prepare fresh arrowroot, you can peel and slice the root. It cooks similarly to water chestnuts and can be used in many of the same dishes. You can also use the peels of the arrowroot like potatoes in stews or fry them into chips. Stored for up to 2 weeks in a plastic bag in the fridge. To Prepare. Peel the tuber, and then boil it or add it to a stir fry.