Taro Root Snow Cream Food

15 BEST WAYS TO COOK WITH TARO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a taro recipe in 30 minutes or less!

SNOW CREAM

Steps:

• Mix together.
• Scoop into mason jars and garnish with snow!

TARO ROOT SNOW CREAM

Steps:

• Bring two pots of water to a boil.
• Skin the yams and taro, then place each in separate pots of boiling water and cook until soft, 20 to 25 minutes.
• When cooked, drain the water and combine the vegetables. Slowly add the milk to the mixture and blend until pureed. Add the sugar and continue to blend.
• When thoroughly blended, place in freezer-safe container and freeze. Scrape the frozen mixture into cups to serve.
• Disclaimer:.
• When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

BOILED TARO WITH 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.

SNOW CREAM

Steps:

• Find the largest bowl that you have and stick it out on your back deck or someplace safe to collect a lot of fresh falling snow.
• Bring the bowl inside and add the ingredients above.
• Fold until well blended.
• It can be eaten right then and there. Be sure to store the rest in a large Tupperware container and freeze.
• **RAW EGG WARNING** Caution should be taken in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. WE NEVER GOT SICK.