Ingredients with Measurements:
- 2 lbs taro root, peeled and chopped
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 1/4 cup coconut milk
Special equipment needed:
- Large pot
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add the chopped taro root and cook for 15-20 minutes or until tender.
2. Drain the taro and transfer it to a blender or food processor. Add the vegetable broth and coconut milk. Blend until smooth.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook for 10-15 minutes or until caramelized. Add the brown sugar, salt, and black pepper. Stir until the sugar has dissolved.
4. Serve the taro purée topped with the caramelized onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 42g
- Protein: 3g
Substitutions for ingredients:
- Taro root can be substituted with sweet potatoes or yams.
- Vegetable broth can be substituted with chicken or beef broth.
- Coconut milk can be substituted with heavy cream or milk.
Variations:
- Add garlic or ginger to the caramelized onions for extra flavor.
- Top with chopped nuts or fresh herbs for added texture and flavor.
Tips and tricks:
- To make the taro purée smoother, add more vegetable broth or coconut milk.
- To make the caramelized onions sweeter, add more brown sugar.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the taro purée in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the taro purée in individual bowls or on a large platter.
Garnishes:
- Top with chopped nuts or fresh herbs for added texture and flavor.
Pairings:
- Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Serve with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the taro purée is too thick, add more vegetable broth or coconut milk.
- If the caramelized onions are too sweet, add more salt and black pepper.
Food safety advice:
- Make sure to thoroughly wash and peel the taro root before cooking.
Food history:
- Taro root is a staple food in many cultures, including Hawaii and the Pacific Islands.
Flavor profiles:
- The taro purée is creamy and slightly sweet, while the caramelized onions are savory and slightly sweet.
Serving suggestions:
- Serve the taro purée as a side dish or a vegetarian main dish.
Related Categories
Cooking Method: N/A
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Taste: Savory, Sweet, Earthy, Caramelized, Oniony