Taro Roots, 1 kg Pack
Origin: India
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Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture like a potato.
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Taro root is very versatile. You can boil, roast, stir-fry, fry, or bake it to prepare it for a variety of recipes. Taro root is commonly added to savory dishes or fried as a snack. You can use Taro root to make pancakes, stews, and soups.
-
Store them in a cool, dark place for no more than a couple of days.
-
Homemade Taro Chips
Ingredients:
2 taro roots (large, rinsed and peeled then sliced)
8 cups canola oil
SaltInstructions:
- Prepare a plate with a couple of sheets of paper towels.
- Heat up canola oil to 350 degrees Fahrenheit in a heavy bottom pot
- Once the oil is heated up, carefully place a handful of taro into the pot and fry for 1-2 minutes, flipping them halfway through to ensure even cooking and browning on both sides. Using a spider strainer, fish out the chips and place them on a paper towel-lined plate to drain excess oil. Sprinkle kosher salt onto hot taro chips.
- Repeat until all taro is fried.
- Prepare a plate with a couple of sheets of paper towels.
Original: $3.33
-70%$3.33
$1.00
Description
Origin: India
-
Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture like a potato.
-
Taro root is very versatile. You can boil, roast, stir-fry, fry, or bake it to prepare it for a variety of recipes. Taro root is commonly added to savory dishes or fried as a snack. You can use Taro root to make pancakes, stews, and soups.
-
Store them in a cool, dark place for no more than a couple of days.
-
Homemade Taro Chips
Ingredients:
2 taro roots (large, rinsed and peeled then sliced)
8 cups canola oil
SaltInstructions:
- Prepare a plate with a couple of sheets of paper towels.
- Heat up canola oil to 350 degrees Fahrenheit in a heavy bottom pot
- Once the oil is heated up, carefully place a handful of taro into the pot and fry for 1-2 minutes, flipping them halfway through to ensure even cooking and browning on both sides. Using a spider strainer, fish out the chips and place them on a paper towel-lined plate to drain excess oil. Sprinkle kosher salt onto hot taro chips.
- Repeat until all taro is fried.
- Prepare a plate with a couple of sheets of paper towels.
