Show this nutritious tuber some love with these exotic recipes!
Not a taro lover? These five sweet and savory dishes may change your mind. Though taro is often overlooked and unappreciated, the tuber packs a massive nutritious punch with tons of essential minerals, like potassium and magnesium, and nearly three times the dietary fiber of a potato. The starchy root also has a low glycemic index, which means binging on taro helps keep your blood sugar levels stable. Just make sure to boil the tubers thoroughly, as they're inedible and toxic if ingested raw!
4 small taro roots
2 c. water
6 tbsp. small tapioca balls
1 13.5 oz. can coconut milk
2 yellow plantains
6 tbsp. muscovado (unrefined/unprocessed sugar) or sucanat sugar
1/4 tsp. sea salt
Sliced pineapples for topping (optional)
Boil taro and plantains for 20 minutes in two separate pots (with skin). In another pot, boil 2 c. water, add tapioca balls, and reduce heat to low-medium. Stir this frequently with a fork so it separates and doesn't stick to the pan. (Note: Read directions on tapioca ball package.) When the taro is finished cooking, peel off the skin, place them in your blender, and then add coconut milk. Blend them together for a minute then pour the mixture into another pot. Add muscovado sugar into your coconut/taro mixture and simmer for 5 minutes. (Note: Stir, stir, stir!) Peel off the skins of the plantains, then slice them into bite-sized pieces. Add the sliced plantains and tapioca balls (with liquid) into your coconut taro soup, then simmer for another 5 minutes. Don't forget to stir. Scoop them into a bowl or martini glass, then top it off with sliced pineapples (optional).
Recipe provided by Veg Obsession
2 c. taro roots, peeled and diced
1 c. white beans, soaked and boiled
1 c. fresh/frozen coconut
5-10 black peppercorns
2 sprigs fresh curry leaves
Salt to taste
Soak the white beans in hot water for a couple of hours. Boil in salted water until soft. Wash and peel the taro and cut it into cubes. Wash it in running water until most of the slime is gone. Place it in a big pot of salted water, bring to a boil, drain, and keep aside. Grind coconut and black pepper into a smooth paste, adding water if required. Combine all the ingredients in a pot and bring it to a boil. Add salt and curry leaves and let it simmer for 2 minutes till the curry leaves infuses its aroma into the curry. Serve hot over rice or with roti.
Makes 4 servings.
Recipe provided by Love Food Eat
500 g. taro (about 1 palm-sized taro), peeled and diced
50 g. dried shrimps, washed, soaked, and drained (retain the water for soaking)
3 garlic cloves, chopped
3 shallots, chopped
1 stalk spring onion, diced
Seasonings (mix well):
1/2 tsp. salt (cut down this amount if you add in water for soaking dried shrimps)
1/2 tsp. sugar
1/2 tsp. pepper
1/2 tsp. chicken stock granules
Peel the taro and cut into cubes. Wash, rinse, and pat dry. Set aside. Heat up 2 tbsp. oil over low heat to saute the dried shrimps, chopped garlic, and chopped shallots until fragrant. Pour in 600 ml. water, including water for soaking dried shrimps, add in taro, and bring to a boil. Stir in the seasoning mixture, cover with a lid, and simmer over low heat for about 2 minutes. Open the lid, stir constantly over low heat until the liquid is fully evaporated. Sprinkle with chopped spring onions. Serve hot.
Makes 4-5 servings.
Recipe provided by Food 4 Tots
1 taro root
Vegetable oil spray
Preheat the oven to 400 degrees. Using a peeler, remove the rough outer surface of the taro root. Using a mandolin slicer (or cleaver), slice the taro into very thin and even slices. Spray both sides of each slice with an oil mister. Bake for about 20 minutes (or until the chips turn golden brown). Let cool.
Recipe provided by Tiny Urban Kitchen
Photo courtesy of Tiny Urban Kitchen ©2010
1 lb. taro
1/2 c. blend olive oil and vegetable oil
1 bunch cilantro
6 cloves garlic
1 tsp. chili pepper flakes (optional)
Wear kitchen gloves and peel the taro; cut into thick slices shaped like French fries and soak in a bowl of lemony water (squeeze half a lemon into the water). Prepare the cilantro pesto: wash the cilantro and dry, then mince the leaves as fine as possible. Peel and chop the garlic and pound in a mortar with a teaspoon of salt until a paste forms. Set aside. Bring a pot of salted water to a boil. Drop the taro and simmer for fifteen minutes until soft and thoroughly cooked. Drain. Heat a large skillet, add the oil blend and when hot, drop the taro “fries” and fry in the oil on all sides until crispy. Add the mashed garlic, cilantro, and chili pepper flakes (if using), and stir the mixture for 30 seconds until fragrant. Transfer to a serving dish and eat warm with extra lemon quarters if desired.
Recipe provided by Taste of Beirut