Top Rated Taro Root Recipes

Check out this refreshing recipe that was served at Elton John AIDS Foundation’s Academy Awards Viewing Party.  This delicious dish provides your guests with tangy, sweet tapas  that are perfect for party munching.
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kiwidutch
A pastry dough that is stuffed with real taro root.
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Missy Wombat
Taro root is a starchy tuber vegetable. It has a hairy outer coating on its surface that is similar to the coating on a coconut. Because of this, when preparing to use a taro root, the root's outer skin must first be removed. This procedure is easy to do. However, some individual's can acquire a skin irritation towards the juices that are secreted by the taro root as its skin is being removed. Therefore, to be on the safe side, when peeling a taro root's skin, use protective rubber gloves. Additionally, because taro root can be toxic in its raw state, always cook it before using.
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meeshiepoo
Cooked taro root gives a slightly purplish tint to a sweet dessert soup made with pearl tapioca, flavored with coconut milk, and sweetened with rock sugar. You can find the ingredients in Asian grocery stores.
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Beatriz Llamas
Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk.
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BigFatMomma
Lebanese comfort food. You might, if you can't find taro, use a waxy potato as a substitute.
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anon-r1rnyeh5min4@base.google.com (http://www.ifood.tv)
Description An Indian curry made of Taro Root (Arvi) in a spicy, tangy tamarind sauce. Ingredients For Curry:1. Arvi - Choose those with no nodes. Arvi is a root. It is hairy too. When picking, brush off the hair and see if it has too many nodes on ...
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wiley
Fresh taro root is simmered in a coconut milk sweetened with white sugar and palm sugar in this terrific Thai dessert.
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Grace Young
Homemade taro root cake is unsurpassed if the home cook doesn't skimp on the ingredients. Thick slices of taro cake, richly flavored with scallops, mushrooms, shrimp, Chinese bacon, and creamy taro are pan-fried until golden brown and fragrant. My Auntie Ivy's mother, Che Chung Ng, makes such a recipe and is famous in the family for both her Turnip Cake and Taro Root Cake. Every New Year, she cooks several cakes and gives them away as gifts to close family members. Nothing is measured exactly, and it is impressive to see her produce cake after cake, especially because she is over eighty years old. Spry and agile, she cooks with full energy and total intuition, never missing a beat. She kindly taught me this recipe and the one for Turnip Cake. Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. Also use rice flour, not glutinous flour! See the introduction to Turnip Cake for how to serve and store this New Year's cake.
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littleturtle
Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap.
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