March 5, 2012
By: Maria
It’s inevitable, no matter how many times I go to the same store to purchase taro root, the cashier asks what it is (more like: “What the heck are these?!” and/or “You eat these?!”) and ends up taking what-seems-like-forever trying to find the perpetually-missing code from their inch-thick code book in order to ring it up on their register. I have asked them to put the code in the book, but I have yet to get through checkout without the wait (sigh).
If there’s any benefit that comes from the waiting, it’s the fact that I get lots of questions regarding this root vegetable and, undeniably, my blog creeps into the discussion (ahem) and I end up passing out this site to the lucky bystanders waiting in line for the taro root code to arrive.
Taro Root is a staple in Asian and African cultures and are high in fiber, vitamins C, E and B6, as well as copper, potassium and manganese. They can be used as a replacement for potatoes and have an almost nutty flavor.
Experiment with different ways you can include taro root into your menu!
Baked Taro Chips:
Peel & slice taro root
Sprinkle with desired spices (smoked paprika…mmmmm)
Bake @ 350 for 10 min – turn over halfway through cooking time, then broil for 6 min
Pumpkin & Chicken with Taro Root Soup (this was delicious!)
recipe coming soon
Chili with Taro Root (never missed the beans)
recipe coming soon

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