Taro is a wonderful root vegetable that is very unique yet delicious! Its a bit sweeter in flavor than a potato (when eaten plain) however it can be used in both sweet and savory dishes. Its also very filling so you won’t have to work too much about overindulging (which I do anyways).
It’s very important to constantly check the water level when cooking the taro as it can evaporate into steam pretty quickly.
In general this is a very forgiving and adjustable recipe. You can’t really make this recipe wrong. Even if you burn the taro a little bit, it will still taste just fine. But completely burning it obviously renders it inedible. You can also eat this without the green onions but I find that they give a nice texture and flavor to the taro.
Taro with green onion
An upgrade to mashed potatoes
• 2-3 green onions
• 1 large taro
• 3 tbsp. Light soy sauce
Heat oil in a pan and cook green onions until browned, then remove and set aside. Next add in taro and stir it until it begins to brown, then add enough water to cover it and simmer for about 20-30 minutes or until desired consistency is reached. Mash the taro with a fork or masher and then add soy sauce. Turn off heat then stir in green onions. Serve and enjoy!
I initially said to add 3 tablespoons of light soy sauce, however if this is not enough, just add more until its salty enough for you.