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Introduction
Taro root, a time-honored superfood native to Southeast Asia and the Pacific Islands, is making a comeback in modern kitchens. With its creamy texture, subtle nutty flavor, and rich nutritional profile, taro is not only a delicious alternative to common root vegetables but also a sustainable crop that supports eco-conscious farming. Loaded with fiber, antioxidants, and essential vitamins, taro is gaining popularity among health enthusiasts and environmental advocates alike. Whether boiled, mashed, fried, or baked, this ancient root is surprisingly versatile and makes a fantastic addition to any meal.
Ingredients:
For Creamy Garlic Mashed Taro Root (Serves 4):
2 lbs taro root, peeled and cubed
4 cloves garlic, minced
1/2 cup unsweetened coconut milk (or plant-based milk of choice)
2 tbsp olive oil or vegan butter
Salt to taste
Freshly ground black pepper
Optional: Chopped chives or parsley for garnish
Directions:
Prep the Taro: Peel and cube the taro root. Be sure to wear gloves or oil your hands, as raw taro can be slightly irritating to the skin.
Boil: Place taro cubes in a large pot and cover with water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Sauté Garlic: While taro boils, heat olive oil or vegan butter in a small pan. Sauté the minced garlic over low heat until golden and fragrant.
Mash: Drain the taro and transfer to a mixing bowl. Add sautéed garlic, coconut milk, and a pinch of salt and pepper.
Blend: Mash by hand or use an immersion blender until smooth and creamy. Adjust seasoning as needed.
Serve Warm: Garnish with herbs and a drizzle of olive oil if desired.
Serving and Storage Tips:
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