malanga lila

Choose 1 lb (500 g) yautía or malanga from these varieties: • 1 lb (500 g) white yautía or malanga blanca (white flesh with potato-like texture; mild to earthy flavor; the most common variety in North America) • 1 lb (500 g) purple yautía or malanga lila (light purple flesh with dense, potato-like texture; earthy flavor; color fades to grayish when cooked)

2010, “Yautía”, in David Joachim, The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment & Techniques, 2nd edition, Toronto, ON: Robert Rose Inc., →ISBN, page 627

At the Soon Lee Supermarket in the super-strip mall on the northeast corner, for example, there was a bustling Chinese grocery, stocked with all manner of exotica: bitter melons, which look like cucumbers cross-bred with porcupines; malanga lila, like turnips with hair; dried seaweed; exotic dried mushrooms; and pickled bamboo shoots.

2013, Edward Keenan, Some Great Idea: Good Neighbourhoods, Crazy Politics and the Invention of Toronto, Toronto, ON: Coach House Books, →ISBN, page 89

The selection is vast, and includes common ingredients such as peppers, apples, squash and onions. But it also carries more exotic ingredients such as malanga lila from Central America, taro from East Asia and jicama, originally from Mexico, which according to Stagner, works great in a coleslaw or salsa.

2015 November 15, Nate Thurman, “Homegrown for the holidays: Four Seasons market makes buying fresh produce easy”, in Sun Herald, volume 132, number 43, Biloxi, MS: Gulf Publishing Company, Inc., Business, page 10F