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Yield
3 cups (serving size: 1/4 cup)
Randy Mayor

How to Make It

Bring 2 quarts water to a boil in a medium saucepan. Add taro; cook 40 minutes or until tender. Drain; cool 15 minutes. Peel; discard skin. Roughly chop taro. Place taro and 1 cup water in a blender; process until smooth. Add remaining 1/4 cup water, 1 tablespoon at a time, until desired consistency.

Chef's Notes

Look for taro in the produce department with other tubers, or order from www.melissas.com.

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