Taro roots are one of the most popular root vegetables in the Asian Pacific region.You can find them at an Asian market or a grocery store with a large produce section.When cooking these roots, they can be fried, boiled, mashed, roasted, or simmered.It is important to cook your taro roots fully because they are toxic when raw.
Step 1: Don't eat taro root raw.
Taro root can be toxic if eaten raw.Don't eat the raw root if you want to avoid any possible side effects.If you want to cook the taro root, make sure to overcook it.
Step 2: The taro root can be handled with gloves.
Since taro root is toxic in its raw form, it is important to wear gloves while touching the root.Any reactions to the root's toxicity will be prevented by this.The gloves help protect your skin from the irritation of the hairy external skin.
Step 3: Before cooking, make sure the taro root is clean.
It is important to wash food before eating, but it is even more important with the taro root because of the toxicity factor.The taro root can be cleaned to remove toxins before cooking it.You can peel the taro root with a knife.Run the taro root under the sink and wipe it off with your fingers.
Step 4: You can make taro root fries.
If you were making potato fries, you would slice a full taro root into thin pieces.Canola oil can be put into a frying pan and let it cook on high heat until it's hot and sizzling.Put your taro slices in the pan and let them cook.Let the other side cook after flipping the taro slices.If you want to drain excess oil, place the taro slices on a paper towel.They are ready to serve after seasoning with salt.
Step 5: The taro root can be roasted.
The taro roots should be washed thoroughly.The roots should be placed in a steamer for about 10 minutes.After steaming, peel off the hairy outer skin.Place all of the taro roots inside a Zip-lock bag and add some seasonings.The roots should be put inside the Zip-lock bag.There is a piece of aluminum foil on top of the baking sheet.They should be broiled for 25 minutes.The root surfaces are charred and golden brown.The roots should be turned several times in the oven.
Step 6: Take taro root and make chips.
Take fresh taro roots and peel them.Take the taro roots and slice them into thin slices.Place the slices on a baking sheet and coat them with olive oil.Put the baking sheet in the oven for 20 minutes, or until the edges are golden brown.If you want, you can add salt to the chips.Don't cut your fingers while slicing the roots.
Step 7: The taro root should be mashed.
2 lbs of taro root can be cut into 2 pieces.In a mixing bowl, combine the taro root pieces, oil, and garlic, with salt or pepper to taste.Take the ingredients and mix them together.On the baking sheet, spread the root mixture.You can roast it in the oven for 45 minutes.Add heavy cream and unsalted butter to a sauce pot.The butter should be completely melted when you cook the sauce pot.Put the sauce pot in the root mixing bowl.When you get the desired consistency, add the golden brown taro root pieces.
Step 8: The taro root needs to be boiled for an hour.
Remove the hairy exterior of the root with a knife.Put the taro pieces in a pot filled with hot water and put it on the stove.You can cover the pot with a lid if the water starts to boil.Allow the taro to cook for about an hour.The flesh of the taro root will be soft when it is ready.
Step 9: The taro root can be cooked with sake.
Take 7 medium-sized taro roots and peel them.Remove the inedible tips.Roll the taro roots around in the vegetable oil until they are fully coated with the oil.The water and regular sake will increase the heat.The sugar should be added when the liquid starts to boil.Put the pot in a container and let it heat up for 10 minutes.Continue to cook the soy sauce for approximately 8 more minutes, or until the sauce is thick.
Step 10: It was finished.