Taro root tates like a very mild potato. It's cream colored with tiny purple dots, once it's peeled. I was told on VegWeb MB that it should NOT be eaten raw, because of irritation to the throat. I first came across taro a couple months ago, and have used it just like a potato. I think that there are 2 taro recipes posted in VW directory, but haven't tried them. Let us know if you end up trying taro! <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> Good luck.
Vegetarian Paradise here in NYC makes alot of its entree 'meats' out of taro root and frankly I dont think its meant to be used that way, its far too dry and not pliant, as a side or in salads its nice and different tasting but as the main dish, well in my honest opinion you might as well just eat your napkin!
yay! finally something I know about!!! Taro should absolutely NOT be eaten raw. It contains oxalic acid which can cause SEVERE throat irritation. It must be cooked a LOT!<br><br><br><br>
In our cafe we make a wonderful pudding out of it. I don't know exact measurement for it, but you don't need em.<br><br><br><br>
*Cook about 2 pounds of taro VERY well (boil)<br><br>
* in the food processor mix it in batches with blueberries<br><br>
*add coconut milk, ginger juice, and maple syrup.<br><br>
* that's it! it's not just entertainment, it's food!
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