cotati

A tuber very similar to the Earth potato or turnip. It contains a concentration of starches and is high in vitamins C and B6. They are grown and harvested by local indigenous tribes. Cotati keep well and are therefore used during the winter months as an excellent source of calories.
By themselves and raw, cotati are rather bland, and so are usually combined with salt, oils, or strongly flavored vegetables and cooked until softer and more palatable. Common cooking methods include baking, frying, cooking, or using as an ingredient in soups. On occasion, they are dried for even longer preservation, especially for travel.
The skins and tuberous flesh come in a variety of colors, including yellow, white, brown, blue, purple, pink, and even a hybrid with orange flesh.

Item type

Consumable, Food / Drink

Rarity

common and prolific in its native habit in high mountains, hills, and colder climates

Dimensions

wide range from 1 to 15 inches, usually ovoid becoming more oblong with greater size