Taro

January 11, 2010

Hairy Taro

What a mousy looking root vegetable taro is! It seems to be in need of a shave. Taro are easily found in Vancouver, and make for an interesting starch instead of potato. Texturally, they’re quite similar to potatoes and they taste ever so slightly sweeter and nuttier. I made golden, crispy rounds of taro yesterday. If you buy some taro you might like to try cooking them as I did. First, pick out some cute, mouse-like taro root. The ones I bought were called baby taro, probably a good size to go with since I’m going to recommend that you try frying them. When you get them home you can peel – not shave – them, and then slice into 1/4″ or so rounds. Heat half to one teaspoon of coconut oil in a pan over medium-high heat, sprinkle taro slices with sea salt and place in hot pan to fry. I hope you don’t have a fear of frying. Just a few minutes of sizzling on the first side, and then a couple on the second. Done! Really a tasty little treat.

Mmm, mmm fried goodness!

Mmm mmm fried goodness!

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2 Responses to “Taro”

  1. jevanshead said

    Ha! “fear of frying”, what a deeply rooted sense of tuber you have!.

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