How To Boil Taro Root Food

BOILED TARO WITH COCONUT MILK

Boiled Taro With Coconut Milk image

This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)

Provided by Pikake21

Categories Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (2 -3 lb) taro root
1 teaspoon salt
water
1 (8 ounce) can unsweetened coconut milk

Steps:

Scrub the outside of the taro.
Place in a pot with enough water to half cover the taro.
Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
Remove and cool.
Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
There should be enough milk to just cover the taro.
Taste during cooking to see if taro needs more salt.

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Make taro root fries. Cut off the hairy exterior of the root and slice 1 full taro root into thin pieces – just as you would if you were making regular potato fries.
Roast the taro root. Wash 12 small taro roots thoroughly. Place the roots in a steamer for about 10 minutes, or until the flesh is tender. After steaming, let the roots cool before peeling off the hairy outer skin.
Make taro root chips. Take 1 lb (0.45 kg) of fresh taro roots and peel them. Carefully slice the taro roots into thin slices lengthwise. Place the slices on a baking sheet lined with parchment paper and lightly coat each slice with olive oil.

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