Taro with Lemon

 

 

Taro is a root vegetable and is eaten in many different cultures around the world.

Taro is often compared to potatoes, as they are used in a similar fashion. However, Taro has better nutritional qualities than a potato. Taro has almost three times the dietary fiber, important for digestive health.  It has has a low Glycemic Index (GI) compared to potatoes which has a high Glycemic Index which means you will not have a quick rise in blood sugar after eating them, and therefore you will not have the peaks and crashes that you would after eating a high GI food.

 

Taro also has a great nutient profile, it contains Vitamins B,  C and E as well minerals potassium, magnesium, manganese and copper.

 

There are many ways to cook Taro, a popular way of cooking taro is shallow frying them, however, in order to keep the dish healthy, I prefer roasting them.

 

Ingredients

1kg Taro

Juice of 1 Lemon

Salt and ground black pepper

Olive Oil

Red Wine (optional)

 

Method

  1.  Boiling or steeped in water overnight before cooking to reduce the amount of oxalates. Taro can lead to kidney stone and gout if not prepared properly.
  2. Peel the taro, if they are too large, halves them length ways. With some kitchen paper wipe them to remove them water.
  3. Place them in an pyrex or roasting dish.
  4. Add the seasoning, the salt, black pepper, lemon juice and red wine (optional).
  5. Serves as an alternative to fried potatoes or eat as a main dish with some greek salad.

Gas Mark 6

Cooking time 30-40 minutes

 

 

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