What Is Taro Root? How to Cook, How to Store, How to Freeze
Discover the wonders of taro root - a versatile and delicious tuber that can level up your cooking game! Learn how to cook, store, and even freeze this amazing ingredient in our easy-to-follow guide.
Instructions
Tips for Selecting and Preparing Taro Root
- Look for firm, unblemished tubers without any signs of mold or soft spots.
- Peel off the rough outer skin with a knife or vegetable peeler, and then slice or dice it according to your recipe.
Cooking Methods
- Boiling: Cut the taro root into small pieces and cook them in boiling water, until tender, for about 15-20 minutes. Drain and use the boiled taro root in soups, stews, or mash it for further preparations.
- Steaming: Steam the taro root in a steamer basket for approximately 20-30 minutes, or until it becomes soft. Steamed taro root can be used as a side dish, added to stir-fries, or mashed for various recipes.
- Frying: Sliced or cubed taro root can be deep-fried until golden and crispy. This method often makes taro chips or fritters, offering a delightful snack option.
Storing Techniques
- Short-Term Storage (within a week): Place the taro root in a paper bag and store it in a cool, dark place such as a root cellar or a cupboard.
- Long-Term Storage: Blanch the peeled taro root pieces by briefly immersing them in boiling water, followed by an ice water bath. Pat them dry and place them in airtight containers or freezer bags. Taro root will keep in the freezer for up to six months.
Notes
- Mashed taro root can be added to soups, curries, and stir-fries for a hearty flavor and creamier texture.
- Taro root can be pureed and used as a substitute for other starchy ingredients in baking.
- You can find taro root at your local grocery store, or Asian or Latin markets.