Tuesday, September 28, 2010

Taro Root: Not Just for Poi Anymore

The most commonly asked question the last week or so at Daisy Mae's Market has been, "What do you do with it?" As you know, we've expanded our offerings and now feature not only our standard fare, but also some of the more unusual and exotic examples of fresh produce. It's been a great way to strike up conversations with our customers, and we're noticing a definite interest in trying new things.
One of the items we now carry is taro root. Taro root is the main ingredient in poi. However, we've also discovered it makes great chips! A big shoutout to DaisyMaeologist Dan from Prospect Hill who shared this simple recipe and the great photo.

Peel taro roots and slice...not too thin. In a food processor, a 2mm blade works well, or just slice by hand about 1/4" thick. The slices will be a little "slimy" to the touch.

Soak the taro slices in cool water for at least 1/2 hour. Some recipes recommend changing the water a couple of times.

Dry the slices in a single layer between two kitchen towels.

Deep fry the chips for approximately 7 minutes, until lightly browned.

Drain on paper towels and season with salt.

They're great plain, but we also tried them with a little malt vinegar for a "fish and chips" kind of taste. Dare to be different!

No comments:

Post a Comment