Mashua is a tuber reminiscent of potatoes with an intense aroma.

Weight

Juil. - Déc.

Saison

Harvested

by hand

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.

Did you know?

Mashua is a traditional vegetable native to South America. They arrived in Europe in the 19th century to be cultivated and eaten like potatoes. It is a vegetable plant similar to turnip-rooted chervil. Both the tubers and young flowers can be cooked.

Formerly, mashua was used for medicinal purposes, it was particularly known to be an anaphrodisiac.

They can be eaten raw. Raw, they are tangy with a taste a bit like horseradish, though more refined and with an intense aroma.
Boiled or steamed, mashua loses the spiciness and its aromas develop. We first smell asparagus, then floral notes (peppery violet, say some gourmets) and then a rather marked sensation of cocoa or tonka bean.

In short, mashua is far from ordinary!

Mashua is part of Prince de Bretagne’s Traditional vegetable range.

Cooking tips

HOW TO CHOOSE MASHUA

Select fleshy, conical and lumpy roots. Mashua are cream in colour.

HOW TO PREPARE MASHUA

Start by brushing mashua lightly to remove excess soil. It is then important to rinse the roots well and cut off the ends. It does not need peeling.

HOW TO COOK MASHUA

5 to 8 mins

Steam cooking

45 mins

In the oven

5 to 8 mins

In boiling water

 

They can be eaten raw: it is spicy, a bit like horseradish, but more refined and with an intense aroma.

Boiled or steamed, mashua loses its spiciness and its aromas develop. We first smell asparagus, then floral notes (peppery violet, say some gourmets) and then a rather marked sensation of cocoa or tonka bean.

HOW TO STORE MASHUA

Mashua should be stored in a dry place away from heat and light.

Cooking suggestions

Thanks to the taste characteristics of mashua, you can make a wonderful cocoa-flavoured sauce that pairs wonderfully with shellfish or fish.

For festive meals, mashua provide little nuggets of flavour. A few slices of this plump white tuber on a salad will give crunch and a peppery taste, very fragrant but without the spiciness

Chef’s tip

In general, mashua goes well with red meats, pork, chicken, other root vegetables, leeks, onions, potatoes, mushrooms, squash etc.