Melissa's
Melissa's Taro Root
What it is
Taro root is a starchy root vegetable that is a staple in many tropical cuisines. It has a rough, hairy exterior and a firm, white flesh that can range from pure white to speckled with purple. When cooked, taro becomes tender and has a subtly sweet, nutty flavor. It is often compared to a potato but with a slightly creamier texture and a distinct earthy undertone. This versatile ingredient is a good source of carbohydrates.
How people cook with it
Taro root can be prepared in a variety of ways, offering a unique flavor and texture to dishes. It is commonly found in both sweet and savory applications.
- Boiled and mashed
- Fried into chips
- Added to stews
- Steamed for desserts
Before cooking, it is important to peel the taro root as its skin can be irritating. Once peeled, it can be cut into cubes, slices, or other desired shapes. Taro can be boiled until tender, then mashed or pureed for a creamy side dish or as a base for other preparations. It also fries well, becoming crispy and delicious. In soups and stews, it adds body and a mild sweetness. It can also be steamed and incorporated into sweet treats, often paired with coconut milk.
How it differs from similar foods
Compared to a common potato, taro root has a slightly denser texture and a more pronounced earthy sweetness. While both are starchy, taro often cooks down to a creamier consistency, making it ideal for purees and thickening agents. Its flavor profile is distinct, offering a nutty nuance that potatoes lack.
Who it is for
Home cooks looking to explore international flavors and add a unique starch to their meals.
How to keep the rest
Store unpeeled taro root in a cool, dark, and dry place, similar to how you would store potatoes. Avoid refrigeration, as this can cause the starches to convert to sugar, affecting its flavor and texture. Ensure good air circulation to prevent spoilage.