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.
Juice of 1 Lemon
Salt and ground black pepper
Red Wine (optional)
- 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.
- Peel the taro, if they are too large, halves them length ways. With some kitchen paper wipe them to remove them water.
- Place them in an pyrex or roasting dish.
- Add the seasoning, the salt, black pepper, lemon juice and red wine (optional).
- 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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