Countryside Vlog: Harvest taro root and cooking | Taro recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more economical.

Peel and cube the taro into even pieces.

Rinse the taro cubes under cold water to remove excess starch.

Place the taro cubes in a pot and cover with water.

Add salt to the water and bring to a boil over medium-high heat.

Reduce heat and simmer until the taro is tender, about 15-20 minutes.

Drain the taro and set aside to cool slightly.

In a skillet, heat olive oil over medium heat.

Add minced garlic and ginger; sauté until fragrant, about 1-2 minutes.

Add the cooked taro to the skillet and toss to coat in the oil.

Pour in the coconut milk and stir gently to combine.

Season with lime juice, black pepper, and red chili flakes to taste.

Cook for an additional 5 minutes until heated through.

Garnish with chopped green onions and fresh herbs before serving.

Sprinkle sesame seeds on top for added crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens