Taro 500gm

Certified Organic & Aussie Grown. 2-3 per 500gm - Creamy white to pale pink fleshed root - nutty cooked flavour - easy to digest - peel with a peeler then boil, fry or bake.

Try this tasty recipe:

Tender Taro Root in Coconut Milk
1 lb root (raw taro, peeled and cut into half inch cubes)
2.5 cups coconut milk
3 quarters of cup white sugar
1 quarter of cup palm sugar
half tsp salt
1 cup coconut cream

• Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer.

• Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes.

• Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture.

• Stir the coconut cream through the mixture; continue cooking just until hot.

• Ladle into individual bowls to serve.

Storage: 
As with potatoes, taro can be stored in a cool, dry place but should be eaten within 7 days. If the vegetable is cut, the exposed surface will turn grey - but this is not a problem - simply cut away the grey sections and use the remaining corm.