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How to Eat Taro Root

author image Joshua McCarron
Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.
How to Eat Taro Root
Taro roots for sale at a market Photo Credit Kittikorn Phongok/iStock/Getty Images

Taro root is a root vegetable that resembles a potato and originated in Asia. You can find taro root in some grocery stores year-round, or in specialty Asian stores. Taro root is starchy like a potato, and you can prepare it similarly to potatoes in many dishes. Look for taro root that is dark brown and firm to the touch, with hairs on the root end.

Step 1

Peel the taro root and cut it into 1-inch cubes. Place the cubes in boiling water and boil until tender. Whip the cooked taro root with a hand mixer or in a food processor with butter or olive oil. Serve as a side dish like mashed potatoes.

Step 2

Peel the taro root and then run a vegetable peeler down the length of the root to make long shreds or strips. Alternately, use a mandolin slicer to cut thin, potato chip shaped slices. Add the taro to 350 degree Fahrenheit canola or peanut oil and fry them for a few minutes, until they’re crisp. Drain on a paper towel and serve.

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Step 3

Peel, boil and mash taro root and add it to butter, eggs, milk, nutmeg, cinnamon, white sugar and vanilla to make a batter. Pour the batter in a cake pan and bake it for 45 minutes at 350 degrees Fahrenheit. Top the cake with icing sugar, or regular icing if you prefer.

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