Candied Taro Root In Syrup Recipes
CANDIED TARO ROOT IN SYRUP
Taro root is a very healthy alternative for dessert. In this recipe, taro root is gently cooked in a sugar syrup until it becomes soft and palatable. Then it is garnished with a drizzle of salted coconut cream to add a little bit of savoriness.
Provided by wiley
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Rinse taro chunks in cold water.
- Combine water and sugar in a wok over medium-low heat; stir until sugar dissolves, about 5 minutes. Add taro chunks; cook until soft, syrupy, and reddish in color, about 20 minutes. Remove from heat and pour into a serving dish.
- Mix coconut cream and salt in a separate saucepan over medium-low heat; cook and stir until warmed through but not boiling, about 5 minutes. Drizzle coconut cream over taro.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 54.4 g, Fat 13.9 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 12.3 g, Sodium 199.7 mg, Sugar 50 g
CANDIED ROOT VEGETABLES
Categories Side Christmas Thanksgiving High Fiber Dinner Buffet Root Vegetable Carrot Parsnip Turnip Fall Christmas Eve Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add turnips, carrots and parsnips. Sauté vegetables 5 minutes, stirring often. Stir in Turkey Stock and sugar. Cover; bring to boil. Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes. (Can be prepared 6 hours ahead; refrigerate. To rewarm, add 1/4 cup water and stir over medium heat until warmed through.) Season vegetables to taste with salt and pepper.
CHINESE DEEP FRIED SUGARED TARO
This recipe is from a restaurant in Gongcheng, Guangxi Province, China and is featured in the book, 'Snow Flower and the Secret Fan', as part of Lily and Snow Flower's memorable meal at the Temple of Gupo.
Provided by Member 610488
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak taro cubes in a bowl of ice water for 15 minutes (necessary to get the starch out). Drain the taro and pat dry.
- Heat 2 inches of the oil in a wok over high heat until it is very hot. Add about 10 taro cubes to the oil and fry for 2-3 minutes or until golden brown.
- Remove the cubes with a strainer and place on paper towels to drain. Fry the remaining taro cubes in this way.
- Discard the oil from the wok and put in the sugar, sesame oil, and shortening. Stir the sugar continuously for about 2 minutes or until the sugar caramelizes and turns a light brown then remove the wok from the heat. Use chopsticks to dip each fried taro cube in the caramelized sugar.
- Place the coated taro cubes on a plate and serve with a small bowl of ice water. Before eating, instruct your guests to use their chopsticks to dunk the taro in the ice water so that the sugar hardens and cools before eating.
Nutrition Facts : Calories 262, Fat 4.5, SaturatedFat 1, Sodium 12.7, Carbohydrate 55, Fiber 4.7, Sugar 25.4, Protein 1.7
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