What is Taro (And How to Cook It)
Learn how to cook taro with this step-by-step guide! This uncommon root vegetable can be used in soups, stews, curries, and more!
Ingredients
- 1 large taro root
- 2 cups oil if frying
Instructions
Prepare the taro
- Wash it. If your taro has a lot of soil around it, run it under cold water to wash it. You can use a small brush to clean the skin thoroughly. Then, drain it well and pat it dry.
- Slice and peel it. There are different ways to cut and peel the taro. Personally, I recommend starting by slicing it crosswise into 1-inch (2.5 cm) wedges and then peeling the skin using a sharp knife. I find this way easier compared to peeling it whole, but that’s up to you!
- Soak it. Once your taro is peeled and sliced into the desired shape, it’s best to soak it in salted water for about 15 minutes. Although this step is optional, it helps remove some of the starches.
- Drain it. After soaking, drain the taro using a sieve. The taro is now ready to be cooked! To cook the taro, you have different options: steaming, boiling, or frying.
Steaming
- Place in a steamer. Place your taro in either a bamboo steamer basket or a regular steamer (the Instant Pot works great, too!).
- Steam. Next, steam the taro for 15-20 minutes, depending on the size of your taro pieces. The taro should have tender flesh, just like cooked potatoes.
Boiling
- Add it to a saucepan. Place your diced taro in a large pot and cover it with water to fully submerge it.
- Boil. Bring to a boil and let simmer for 15-20 minutes or until it is soft. Keep an eye on it, as you don’t want to overcook it. It would become too soft and watery.
Frying
- Heat the oil. Heat a sufficient amount of cooking oil in a deep pan. Once the oil is hot, put the sliced taro into the hot oil and fry on medium heat. If the oil is too hot, your fries might burn before the inside is fully cooked.
- When the taro fries are golden brown on all sides, remove from the oil using a slotted spoon and place them on a plate lined with kitchen paper towels. Enjoy immediately with your favorite sauce!
Notes
How to Store Taro:
For whole taro: The best way to store whole taro roots is to keep them in a cool and dry place (just like potatoes). Do not put taro in the refrigerator, or it will soften and quickly rot because of the humidity. For peeled and diced taro: Simply transfer the diced taro to an airtight container and store it for 3-4 days in the refrigerator. It can be stored in the freezer for up to 15 days.Nutrition
Serving: 100 g of cooked taro | Calories: 142 kcal | Carbohydrates: 34.6 g | Protein: 0.5 g | Fat: 0.1 g | Fiber: 5.1 g