Mashed Taro Recipes

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MASHED TARO



Mashed Taro image

This flavorful Mashed Taro recipe is so easy to prepare, made with only 5 ingredients. Taro is known as dasheen is cooked until forked tender, mashed with garlic, vegan butter, and salt.

Provided by Michelle Blackwood, RN

Categories     Side Dish

Time 35m

Number Of Ingredients 4

2 pounds taro
1 1/2 teaspoon salt divided
2 tablespoons vegan butter or olive oil
3 cloves roasted garlic

Steps:

  • Peel taro and cut into large chunks.
  • Add taro plus 1 teaspoon of salt to a large pot and cover with cold water, bring water to boil over medium-high heat.
  • Reduce heat to simmer, cover the pot and allow to cook for 25-30 minutes or until taro when pierced with a fork is soft.
  • While taro is boiling, heat a small saucepan over medium heat, add minced garlic cook until fragrant, stirring constantly, about 1 minute.
  • Using a colander drain the taro and transfer to a large mixing bowl.
  • Mash taro using a potato masher or a handheld mixer until smooth and fluffy.
  • Add vegan butter, roasted garlic, salt and stir to combine. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 28, Protein 2

TRUFFLED TARO ROOT MASHED POTATOES



TRUFFLED TARO ROOT MASHED POTATOES image

Categories     Potato     Side

Yield 4 servings

Number Of Ingredients 8

2 pounds taro toot, peeled and cut into chunks
3 tablespoons truffle butter, or 4 tablespoons butter plus 2 tablespoons truffle oil
4 tablespoons unsalted butter
1 shallot
3 cloves fresh garlic
1 teaspoon minced fresh parsley
1 teaspoon minced fresh tarragon
Salt and Pepper to taste

Steps:

  • Place taro root in a large pot and cover with water. Bring to boil and cook until fork-tender, 25 to 30 minutes. Drain and transfer to a large serving bowl. Add truffle butter, or butter and truffle oil, and unsalted butter, mash as you would mashed potatoes. Saute minced garlic and shallots in a separate pan in truffle oil, mix into potatoes. Mix in parsley and tarragon to taste and season with salt and pepper.

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