Recently, I've been hooked on taro root. Upon most of my visits to the Asian supermarket, the humble root always seems to make it into my shopping basket. Maybe that's because there's always such a large display in the produce section being a conspicuous root itself -- and large in size and hard to miss, it raises a certain level of curiosity. It's a 'curious' vegetable one could say!
As I was rummaging through the taro root pile in the Asian store last week, a curious woman asked me why I was buying it (meaning, what was I planning on doing with it!). She didn't know what it was or how to cook with it, so I explained I was making taro 'fries", cooking it just like a potato.
I actually didn't realize taro root is native to India (and parts of Southeast Asia), but recall seeing it in the markets in South India, as pictured below. Taro has a beautiful nutty flavour, a soft, creamy texture and takes in flavour quite nicely. I selected Arvinda's Tandoori Masala to add a bite of heat and fantastic spice flavour.
I discovered the taro root is high in fiber, lowers blood sugar levels and is high in vitamin C. Prepare the taro root by peeling it, chopping it and boiling it - just like a potato! Easy.
TANDOORI SPICED TARO ROOT "FRIES"
1 LB. taro root, cooked and julienned
1-2 TBSP. oil
1 TSBP. ARVINDA'S TANDOORI MASALA
2 TBSP. cilantro, finely chopped, to garnish
sea salt, to garnish
Method of Preparation:
1) Heat oil on medium-high heat. Add ARVINDA'S TANDOORI MASALA and blend well.
2) Add cooked taro "fries", coat well and cook for a few minutes until crispy.
3) Garnish with cilantro and sea salt.