Katherine Wolfe wrote:
>>Taro is a tuber, not a fruit; it grows into a plant like elephant ears.
>>You can get it at HEB or Fiesta. You'll find oranges much more exciting,
>>imo. When cooked into poi, it's pretty bland and starchy. Mmm...
>>http://www.foodsubs.com/Photos/poi.jpg
>
> I've cut taro into little shoestrings and fried them like french fries -
> those are pretty good.
Yes, they can also be sliced thin and fried like potato chips (crisps).
Some stores carry taro chips, not to mention other roots like yuca (or
cassava).
http://www.terrachips.com/products/tc_taro.html
http://www.chifles-chips.com/
> Another option is to cut the taro into cubes,
> and simmer slowly in coconut milk, with sugar. In Hawaii it's cooked
> that way for children, and can end up being a bit like pudding. I've
> also seen taro roots boiled whole and then cooled, cubed, and dressed
> with a fruity vinegary dressing, like an alternative potato salad. You
> can also blanch and dress the tops like collards, though they have a
> tarter taste.
Actually, the flavor varies a lot: those taken from shady areas are a
little milder, imo, and that's probably due to having a little less
chlorophyll. I like the leaves in callaloo (a soup), but they're okay
steamed on their own. I had a couple taro roots shoot off sprouts a few
years ago, so I planted them. Now I have elephant ears all around the
house; can't eat them because of all the chemicals on the lawns up-hill
from me.
> I've had all of these, and liked them, but I have to say that poi is
> just nasty.
Poi is an acquired taste. Or lack of taste.
> So if you don't like poi either you might one of the
> alternate ways of cooking taro.
Another thing is to search for recipes for dasheen (it's Caribbean and
Atlantic Island name). It can also be substituted for potatoes in
curries and other dishes.
Here are more ideas. Some of these are not veg-n, but could be adapted:
Dasheen gnocchi:
http://www.foodtv.com/food/recipes/r..._21213,00.html
Recipes for dasheen salad, scalloped dasheen, dasheen croquettes,
dasheen relish, and dasheen puffs:
http://www.dexiaexport.com/recipesall.htm
Recipe for callaloo (sub soymilk or whatever for milk):
http://recipes.caribseek.com/Trinida...callaloo.shtml