2 Comments

Taro Root Recipe (This One Needs a Bit of Help)

Taro Root - Home Fries Style

Taro Root – Home Fries Style

I was inspired to pick up a pack of frozen taro root (aka colocassia aka arvi) at Patel Brother’s in Jackson heights after reading about it in the Sarah Vowell Book, Unfamiliar Fishes. Full Disclosure: Partly out of habit and partly from fear of the untasted, the taro laid dormant in my freezer for several months. Then the day came where I was out of my go to starches, potatoes and rice.

I decided to try the taro recipe found in India: The Cookbook by Pushpesh Pant which has over 1,000 recipes. It’s a great resource in general but the rule of thumb is to double the measurements of most spices. The recipe suggests ajwain (carom seed), chili powder and salt. First I boiled the taro for a couple of minutes. Then transferred them to a pan to fry up. After just the initial seasoning, it was missing something.

They taste, naturally like a cousin to a potato and almost exactly like yucca. It’s a pleasing, creamy flavor but could’ve been improved. In the pictures below you’ll see that paprika, garlic, salt and pepper were added a la home fries. This helped the final product but it needs work.  Next time I may opt to just fry them in the pan home fries style or as a mash potato alternative in a shepherd’s pie. Have you ever tried to make taro/coloccasia/arvi before? Any recipes to share?

Here is a tasty taro recipe you may want to check out over at Cooking with Sapana

Taro Packet

Taro Packet

Taro - Very Frozen

Taro – Very Frozen

Taro Pieces Chopped

Taro Pieces Chopped

Taro Cooked

Taro Cooked

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2 comments on “Taro Root Recipe (This One Needs a Bit of Help)

  1. Yum, taro! I haven’t tried cooking it myself yet, but when I lived in Japan it frequently showed up a variety of dishes — oden, miso stew or just taro/miso/crumbled tofu, stewed hijiki and taro (this recipe: http://www.nsknet.or.jp/~tomi-yasu/recipe/021_e.html), and even just cold with mayo (which I hated, but they love mayo in Japan. ;P) Usually the preparers balled it with a melon baller for maximum cuteness and munchability. 🙂

    Also, if you like sweet things, never underestimate the creamy deliciousness of taro bubble tea. Googling how to make it yields a fun YouTube video.

    Best,

    Tigerlily

    • Thanks for sharing your experience in Japan and the recipe. I’ll be sure to check it out. Bubble Tea is one of my favorite things! Thanks very much for stopping by and the thoughtful comment. Cheers.

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