Taro root is a fascinating and delicious starchy tuber that often gets compared to potatoes but offers a unique earthy flavor and subtle sweetness. Whether you’ve spotted it at the market or are curious about how to cook taro root, this guide will walk you through everything you need to know-from preparation to cooking methods-to help you enjoy this nutritious and versatile ingredient.
What Is Taro Root?
Taro root is a knobby, brown-skinned tuber with white or purple flesh inside. It is a staple in many Asian, African, and Pacific Island cuisines and is prized for its creamy texture when cooked. However, taro must be cooked properly to neutralize natural toxins and avoid any irritation.
Preparing Taro Root for Cooking
Before cooking, taro root requires some careful preparation:
– Washing: Rinse the taro thoroughly under cold running water to remove soil. Use a vegetable brush if needed.
– Peeling: The skin can be tough and irritating to the skin, so it’s best to wear gloves or coat your hands with oil before peeling. Use a vegetable peeler or sharp knife to remove the skin.
– Cutting: Cut the taro into your desired shapes-cubes, slices, or wedges. Smaller pieces cook faster and are easier to handle.
– Soaking (optional): Soaking the cut taro in salted water for about 15 minutes can help remove excess starch and reduce any acrid taste.
How to Cook Taro Root: Popular Methods
1. Boiling
Boiling is one of the simplest ways to cook taro root and is perfect for softening it for mashing or adding to stews.
– Place peeled and cut taro pieces in a pot of salted water.
– Bring to a boil, then simmer for 15-20 minutes or until tender when pierced with a fork.
– Drain and serve hot, optionally with butter or seasoning.
2. Steaming
Steaming preserves the taro’s flavor and texture beautifully.
– Arrange taro pieces in a steamer basket.
– Steam for 15-20 minutes until the flesh is tender like cooked potatoes.
– Serve as is or use in recipes that call for cooked taro.
3. Frying
Fried taro makes a delicious snack or side dish, similar to fries or chips.
– Heat enough oil in a deep pan for frying.
– Fry taro slices or wedges on medium heat until golden brown and crispy.
– Drain on paper towels and season immediately. Enjoy with your favorite dipping sauce.
4. Sautéing
Sautéed taro offers a flavorful twist with spices and herbs.
– Parboil taro cubes for about 5 minutes until almost tender.
– Drain and sauté in a mix of oils (like olive and sesame) over medium-high heat until golden.
– Toss with garlic, honey, vinegar, and seasonings for a tasty glaze.
5. Roasting
Roasting taro brings out a nutty flavor and crispy edges.
– Boil taro until just tender.
– Peel and slice into even pieces.
– Toss with oil, salt, and spices like turmeric or chili powder.
– Roast in a preheated oven at 350°F (175°C) for 10 minutes, then broil for 5-6 minutes, turning halfway through.
6. Indian Style Cooking
In Indian cuisine, taro is often cooked with aromatic spices and mustard oil.
– Peel and cube taro, soak in water to remove bitterness.
– Boil until tender.
– Temper mustard oil with cumin seeds, asafoetida, turmeric, coriander, red chili powder, and garam masala.
– Add boiled taro and sauté to coat with spices.
– Garnish with fresh coriander and serve with rice or flatbread.
Tips for Cooking Taro Root
– Always cook taro thoroughly to neutralize natural toxins.
– Avoid eating raw taro as it can cause irritation.
– Use gloves or oil your hands when peeling to prevent skin irritation.
– Taro pairs well with both savory spices and sweet flavors, so feel free to experiment.
– Leftover cooked taro can be mashed, added to soups, or made into fritters.
Taro root is a versatile ingredient that can be enjoyed in many forms-from creamy mashed dishes to crispy fries. With these easy steps and cooking methods, you’ll be able to bring this unique root to your table with confidence and creativity.
Enjoy your cooking adventure with taro root!