How to make Taro root!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often lower in calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Homemade broth can be lower in sodium and more flavorful.

Peel the taro root, being cautious of its high calcium oxalate content.

Cut the taro root in half and remove the skins with a knife.

If not cooking immediately, chop the taro into big chunks and submerge in a bowl of water to prevent mold for up to five days.

Cut the taro into one-inch rounds or larger.

Place the taro in a pot and cover with water.

Bring the water to a boil and cook until the taro is tender, about 20-30 minutes.

Drain the taro and add half a tablespoon of salt.

Optionally, add a little water, bone broth, or coconut milk for flavor.

Mash the taro until smooth, and mix in chopped parsley from the garden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens