Taro recipes that turn a simple root into gourmet meals
What's the story
Taro corms are a versatile root vegetable that can be used in a variety of savory dishes. With their starchy texture and mild flavor, they make an excellent base for a variety of culinary creations. From soups to stir-fries, taro corms can be transformed into delicious meals that are both satisfying and nutritious. Here are five savory dishes that highlight the unique qualities of taro corms.
Dish 1
Taro corm stir-fry delight
Taro corm stir-fry is a quick and easy dish that brings out the natural flavors of the vegetable. The corms are sliced thin and sauteed with garlic, ginger, and a mix of colorful vegetables like bell peppers and carrots. A splash of soy sauce adds depth to the dish, making it a perfect option for those who want a quick meal without compromising on taste.
Dish 2
Creamy taro soup
Creamy taro soup is comforting and filling. The corms are boiled until soft and then blended with vegetable broth to create a smooth texture. Seasoned with herbs like thyme or rosemary, this soup can be enjoyed as an appetizer or main course. Adding coconut milk gives it an extra layer of richness without overpowering the subtle flavor of taro.
Dish 3
Spicy taro curry
Spicy taro curry is perfect for those who love bold flavors. The corms are cooked in a spicy sauce made from tomatoes, onions, and a blend of aromatic spices such as cumin and coriander. Served over rice or with flatbread, this dish offers a delightful combination of heat and earthiness that makes every bite memorable.
Dish 4
Baked taro fries
Baked taro fries offer a healthier alternative to traditional potato fries, while retaining similar textures. The corns are cut into thin strips, seasoned with salt and pepper, and baked until crispy. These fries can be served as an appetizer or side dish, paired with dipping sauces like aioli or ketchup.
Dish 5
Taro dumplings filled with vegetables
Taro dumplings filled with vegetables make for an exquisite appetizer or snack option. The dough is made by mashing boiled taro corms and mixing them with flour, water, and salt. The filling can include finely chopped vegetables like cabbage or mushrooms, seasoned with soy sauce or sesame oil before being wrapped into small parcels and steamed until tender.