Taro
Submitted by EvJane
Learn how to cook taro root two ways: boiled like potato or stir-fried with chard, garlic, and oyster sauce. A quick, beginner-friendly side dish bursting with earthy flavor.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minTaro is one of those ancient root vegetables that deserves way more love in Western kitchens.
Also known as dasheen, eddo, or cocoyam depending on where you are in the world, it has a starchy, slightly nutty flavor that sits somewhere between a potato and a chestnut.
This recipe gives you two easy paths: boil it plain as a simple side, or kick it up with a quick stir-fry alongside chard stems and crushed garlic finished with a splash of oyster sauce.
Pro Tips
- Wear gloves when peeling raw taro. The skin contains calcium oxalate crystals that can irritate your hands and make them itch.
- Soak peeled taro in cold water right away to prevent browning and remove excess starch.
- Don’t overcook it. Taro should be tender but hold its shape when cubed for stir-frying. Test with a fork just like you would a potato.
Ingredients
Directions
Other names for taro are dasheen, elephant’s ear, nampi, arum lily, cocoyam, yautia, malagna, eddo and kolokassi.
Peel the taro.
Soak in cold water until ready to cook.
Boil in water to cover, or steam in a bamboo steamer.
Serve plain as you would boiled potato.
To season taro, drain and cut into cubes while still hot.
Combine with chard and garlic.
Heat a wok or skillet with just enough vegetable oil to coat the bottom.
Stir-fry taro mixture for 1 minute.
Serve hot or cold with dipping sauce if desired.
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