TARO ROOT is the Jan Brady of the tuber family. Overshadowed by a bunch of more popular siblings, it has had to suffer the indignity of constant comparison. “It’s like a potato” i… ...

Well, taro root has a lot of fiber, potassium, iron, vitamin C and vitamin A. If you like mashed potatoes, Andino says that he uses a taro root puree as an alternative to the potato.

Taro roots are peeled, just like potatoes, although the peel of taro is hairy. Costa Ricans traditionally cook taro with vegetables and meat for hours to make a stew called olla de carne. Another way ...

2. Creamy Taro Soup Sensation. If you're craving something comforting yet unique, creamy taro soup is the way to go. To make it, boil peeled chunks of taro until tender, then blend them into a ...

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. ... taro into a purple-hued puree. Taro tea: Blend taro or ...

Like potatoes, sweet potatoes, winter squashes, and other root vegetables, taro has a long shelf life. How to prep and notes of caution. Just a little FYI: Taro, in its raw form, is poisonous.

A meatier, denser and more nutrition packed version of potatoes, taro roots, are in season. Also known as ube or purple yam, this versatile root vegetable can be enjoyed sweet or savory. Because ...

Although it’s a root vegetable, it’s genetically closer to your houseplants than to your favorite spuds; taro is in the same family as elephant ears, now commonly grown as a household ornamental.

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to other root ...