Taro Root

• Taro root can be boiled, baked, steamed, or fried like potatoes, offering a slightly sweeter and nuttier alternative. If you're wondering how to cook taro, simply peel and prepare it as you would other root vegetables, ensuring it is thoroughly cooked to remove any potential irritants.
• Taro is often used to make taro chips, a crispy and delicious snack that is a great alternative to potato chips. For making taro chips, slice the taro thinly, fry them until golden brown and crispy, and season with salt and your favorite spices.
• Mashed taro is a delightful and creamy side dish, often prepared with butter, milk, and seasonings. Learn how to make mashed taro by boiling or steaming the taro root until soft, then mashing it with your preferred ingredients.
• Taro root is a key ingredient in many Asian and Polynesian dishes, such as poi in Hawaii or taro curries in Southeast Asia. If you're exploring international cuisine, consider adding taro root to your stews, soups, and stir-fries for a unique flavor and texture.
• Taro flour, made from dried and ground taro root, is a gluten-free alternative to wheat flour and can be used in baking. Experiment with how to bake with taro flour by incorporating it into breads, cakes, and pancakes for a naturally sweet and subtly nutty flavor.
• Many people use taro to make bubble tea. Using taro powder is an easy way to create this unique drink.

• Rich in fiber, promoting digestive health and regularity.
• Excellent source of vitamin B6, supporting brain health and energy metabolism.
• Contains vitamin C, an antioxidant that boosts the immune system and protects against cell damage.
• Good source of potassium, which helps regulate blood pressure and heart health.
• Provides manganese, essential for bone health, metabolism, and antioxidant function.
• May improve blood sugar control due to its fiber content and resistant starch.

Taro root is best stored in a cool, dry, and dark place, similar to potatoes. Avoid storing it in the refrigerator, as the cold temperature can cause chilling injury and alter its texture. If you've cut the taro root, wrap it tightly in plastic wrap and refrigerate it for up to a week. Cooked taro root can be stored in an airtight container in the refrigerator for several days.