Taro

Course : Vegetables
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

4 medium taro corms
1/4 cup chard -- chopped (optional)
2 cloves garlic -- crushed (opt)
1 bottle oyster or other dip sauce (o
 

Preparation / Directions:

Other names for taro are dasheen, elephant's ear, nampi, arum lily, cocoyam, yautia, malagna, eddo and kolokassi. Asiatic people steam, boil or stew taro. Hawaiians make poi from it and also stew the leaves. Peel the taro. Soak in cold water until ready to cook. Boil in water to cover, or steam in a bamboo steamer. Serve plain as you would boiled potato. To season taro, drain and cut into cubes while still hot. Combine with chard and garlic. Heat a wok or skillet with just enough vegetable oil to coat the bottom. Stir-fry taro mixture for 1 minute. Serve hot or cold with dipping sauce if desire

 

Nutritional Information:

92 calories, 1 1/2 starch exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg potassium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes