Answer: This kind of vegetables is called arrowroot, it’s delicious and has a light taste.

Arrowroot is a starchy root vegetable known for its delicate texture and neutral flavor. It comes from the rhizome of the Maranta arundinacea plant, native to tropical regions. The root is processed into a fine powder that is often used in cooking as a thickening agent for sauces, soups, and gravies. Due to its mild taste and smooth consistency, arrowroot powder is also a popular ingredient in gluten-free and grain-free baking, offering a lighter alternative to traditional flour. It is often used to prepare delicate desserts, such as puddings, and is especially favored for its ability to create a smooth, clear finish in recipes.

Beyond its culinary uses, arrowroot is praised for its easy digestibility, making it an ideal food for individuals with sensitive stomachs or those recovering from illness. Its starch is gentle on the digestive system and can be easily absorbed by the body. Arrowroot has long been used in traditional medicine for its soothing properties, particularly in the treatment of digestive issues and to aid in hydration. Its versatility and health benefits have made it a staple in many cultures, valued both for its nutritional properties and its ability to enhance the texture of various dishes.