Poi
Randy Mayor
Like grits in the American South, poi is a bland Hawaiian side dish that you serve plain and let people season with salt or pepper. Look for taro in the produce department with other tubers, or order from www.melissas.com.
Yield: 3 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 5
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.4g
- Carbohydrate: 1.1g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 1mg
- Calcium: 6mg
Ingredients
- 2 quarts plus 1 1/4 cups water, divided
- 1 1/2 pounds taro root, unpeeled
Preparation
- 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.
Note:
Look for taro in the produce department with other tubers, or order from www.melissas.com.
Poi Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, 5 Ingredients or Less
- CUISINE: Pacific Rim
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender
- PUBLICATION: Cooking Light
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