Ingredients with Measurements:
- 2 large taro roots, peeled and chopped
- 1 head of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of fresh thyme leaves
- 1/2 cup of vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in foil. Roast in the oven for 30-40 minutes until the garlic is soft and fragrant.
3. In a pot, bring salted water to a boil and add the chopped taro. Cook for 15-20 minutes until the taro is tender.
4. Drain the taro and transfer it to a blender or food processor.
5. Squeeze the roasted garlic cloves out of their skins and add them to the blender along with the thyme leaves, vegetable broth, and remaining tablespoon of olive oil.
6. Blend until smooth and creamy. Add salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
5. Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 28g
Dietary fiber: 4g
Sugar: 2g
Protein: 3g
Substitutions for ingredients:
- Taro can be substituted with sweet potato or butternut squash.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Top with chopped nuts or seeds for crunch.
Tips and tricks:
- Be sure to peel the taro thoroughly as the skin can be tough and fibrous.
- Use a high-speed blender or food processor for a smooth and creamy texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in small bowls or ramekins for an elegant presentation.
Garnishes:
- Top with a drizzle of olive oil and a sprinkle of fresh thyme leaves.
Pairings:
- Serve as a side dish with roasted chicken or grilled fish.
Suggested side dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the purée is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Be sure to thoroughly wash and peel the taro before cooking.
Food history:
- Taro is a root vegetable commonly used in Polynesian and Asian cuisine.
Flavor profiles:
- Taro has a nutty and slightly sweet flavor, while roasted garlic adds a rich and savory note. Thyme adds a subtle herbal flavor.
Serving suggestions:
- Serve as a comforting and flavorful side dish.
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