Do you love roasted potatoes? Are you tired of poi? You might love roasted taro as it’s a blend of the two! This nutrient-dense tuber is grown on the island, despite it’s origins in Southeast Asia, and is a fantastic compliment to any meal time. For those who are intolerant to nightshades, taro provides a delicious alternative.
The tuber itself, is a small, oval shaped and has a dark brown and hairy covering. After steaming, the outer skin easily comes off and is ready to enjoy.
Check out this fantastic recipe for roasting taro as a fantastic side dish to any meal.
Savory Roasted Taro
Ingredients:
- 2 pounds of fresh taro roots
- 3 Tbsp fat (expeller-pressed coconut oil or ghee will do the trick)
- 2 tsp of rosemary and/or thyme
- 1 tsp garlic powder (or 2-3 cloves fresh crushed garlic)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Method:
- Place whole taro in steam basket or steamer and steam for 10-15 minutes. They are done when fork tender.
- Remove from heat and let them cool until they are easy to handle. Then peel off the bark-like skin with a paring knife. Cut taro into quarters or halves, depending on preference. Meanwhile, set broiler to high with 6-8 inches away from the top element in the oven.
- Melt coconut oil or butter over taro and toss with spices. Spread on baking sheet.
- Broil for 10 minutes. Stir every 3-5 minutes to ensure even browning and a slightly crisp outside.
- Enjoy along side a meal of fish or any other protein you desire. Add a side salad of bitter greens for a nutrient dense kick.
recipe adapted from http://www.thepaleomom.com/
For more great recipes and nutrition tips, come see Beth, the Functional Dietitian at IMUA for more personalized info.
