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Taro Root
The taro plant generally grown in the Pacific Islands and is a starchy root crop with edible leaves. Its root is full of fiber and easily digested. The root contains calcium oxalates in the shape of needled formed crystals. So don't try to eat this vegetable raw... it will hurt your mouth and throat if you do. It can also be irritating to the skin on some folks, so you might want to wear gloves if you note any irritation.
Once boiled, baked or fried, the taro takes on a wonderful flavor that enhances any meal.
Selection and Storage
The taro root is ugly, rough and dirty looking. Don't be repelled because the inside is very tasty. Try to look for roots that are firm without any soft spots. If you can find an Asian market that has high sales, you will probably find the freshest crops. I shop at Market 99 in San Diego, CA and they have taro already cleaned and vacuumed packed. All I have to do is dice it and add it to my Taro Black Bean Soup Stock... no fuss!!! It was expensive: 1.9 pounds | $5.71 | $2.99 per pound. But the taste is very unique and worth every penny paid!
Store the taro the same way you would potatoes... cool and low humidity. It's best to consume them as soon as possible.
Mashed Taro
I cut the ends off and then slice all the dark ugly outsides off. This will give you a clean pinkish white flesh that can be diced like a potato and then boiled in water. Once soft, pour off the liquid, mash and add organic coconut milk to make Mashed Taro.
I have also baked the entire root, uncut. Then I cut tje bake root open and scrape the baked soft interior out. Add salt and pepper and serve as you would a potato... or add some organic coconut milk and make Mashed Taro to serve with your favorite vegetables. No matter how you choose to cook the taro root, it will be delicious!
Vegan Sandwiches, Soups, Lunches & Snacks
Taro Black Bean Soup
Anchored by a texture and taste that only the taro root can provide, this Taro Black Bean Soup, will be a welcome addition to your vegan recipes. Serve for a luncheon or hearty dinner with fresh baked bread.
Ingredients
1 can organic black beans
1 can Muir Organic Diced Tomatoes
1 cup organic celery, fine dice
2 cups fresh taro root, large dice
1 large taro leaf, chiffonade
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 jalapeno pepper, grated
1 yellow onion, fine dice
2 cups Imagine Vegetable Broth
2 cups water
2 tablespoons lime juice, fresh
1/2 teaspoon organic dried oregano
1 pinch cayenne pepper
1/2 teaspoon organic ground cumin
1/2 teaspoon black pepper, ground
1/2 teaspoon organic coriander, ground
Taro Root Cleaned and Prepackaged
Taro Root Raw
Taro Root Interior
Tools
cutting board
measuring cups and spoons
large soup pot with heavy bottom
can opener
fine mesh strainer
Preparation
The Onions, Garlic, Celery
Add one tablespoon of extra virgin olive oil to the soup pot with the finely diced onion, garlic and celery.
Saute over medium heat until the onions become translucent.
The Spices
Add the oregano, cayenne pepper, ground cumin, ground black pepper, and ground coriander to the sauteed onions.
The Soup Stock
Add the Imagine Vegetable Broth and water.
The Taro Root
Add the diced taro root to the pot and bring contents to a boil, then turn to LOW heat.
Simmer till the taro is fork tender.
Boiled Fork Tender Taro Root Cubes
The Chiffonade the Taro Leaf
Use a sharp knife and cutting board to remove the stem and large vein in the taro leaf.
Roll the taro leaf up and chiffonade the entire tender leaf. Then cut in half to make the strips shorter to help the fit on your spoon after the soup is cooked.
Taro Leaf Chiffonade
The Black Beans
Open the organic can of black beans, pour into a fine mesh strainer and rinse with cold water to get all the gummy fluid off the beans.
Pour the rinsed beans into the soup pot.
The Jalapeno, Lime Juice, Tomatoes and Celery
Add the grated jalapeno pepper, lime juice, and canned tomatoes to the soup pot.
Cooking Time
Cook the Taro Black Bean Soup until the taro pieces are soft and fork tender... simmer for approximately one hour.
Add the Taro Chiffonade
Twenty minutes before finishing the soup, add the taro leaf chiffonade and continue simmering till it becomes a dark green color and is tender.
Presentation
The Taro Black Bean Soup is a favorite on a COLD afternoon!
Taro Black Bean Soup Without Tomatoes
Double Taro Bake
I was able to get fresh taro leaves at Market 99 in San Diego, CA, so I created a baked dish that was very unique using the fresh taro leaves and root.
Ingredients
1 pound fresh taro, cubed
1 teaspoon sea salt
4 giant fresh taro leaves
1 can Organic Muir Diced Tomatoes
non-stick oil spray
Tools
1 Pyrex glass baking dish
cutting board
knife
can opener
aluminum foil
large heavy bottomed sauce pan
Preparation
The Taro Root
Peel and dice the taro root, put into sauce pan, add sea salt and cover with water.
Diced Taro Root
Bring to boil and then turn to medium heat and boil till taro is fork tender.
Pour off all the liquid after the taro is soft and set the pot aside.
Pinkish Soft Boiled Taro Root
The Taro Leaves
Open the package of taro leaves and gently cut the stems out leaving only the tender leaf portion.
Ethnic Markets Will Fold the Taro Leaves to Fit Packaging
Taro Leaf Open
Stuff the Taro Leaves
Cut the leaves into four or six pieces and scoop a large spoonful of the cooked taro into each leaf.
Stuffed Taro Leaves
Wrap the leaf around the taro as you would a burrito or sandwich wrap.
Baking Dish
Place the wrapped taro bundles into a glass dished that has been sprayed with a non-stick oil spray.
Pour the diced tomatoes over the taro bundles and cover the dish with a sheet of aluminum foil.
Double Taro Bake after Baking, the Taro Leaves Turn Dark After Baking
Bake
Bake the taro bundles for one hour at 350 degrees F.
Presentation
The flavor of the taro leaves with the taro root is exceptionally remarkable. Its flavor is nutty and sweet. If you have access to an Asian market that can provide taro root and leaves, you will want to try this recipe.
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Copyright © 2004-2012 Betty A. Morgan | |