Does anyone have a recipe that uses Taro?

[sue_h]

We have taro growing in our garden and recently got some in our weekly real food box. I'm just not sure how to cook with it. I've heard that people make chips with it. Has anyone used it in the Thermomix? Thanks Sue

[judydawn]

Couldn't find anything in the TMX Sue but does this recipe interest you - http://edibleobsession.blogspot.com/2010/03/sticky-rice-pudding-w-longan-taro.html

[thermoheaven]

I don't have my Asian book handy, but it think there are recipes in there. taro chips are delicious.

[sue_h]

Thanks Judy. I'll keep that one in mind. It certainly is rice pudding weather and I have sticky rice. Tonight we'll try 1/2 of the taro in a non-TM curry (the paste is TM though) and see what happens. The rice pudding we'll do on the week-end some time.

Thermoheaven. I had a look in the Asian TM book and couldn't find it. Were you referring to the TM book or another Asian book.

[quirkycooking]

I still haven't gotten around to using my taro from my realfood box either - must make chips tomorrow! Another recipe I've seen is where you simmer it in coconut milk and palm sugar (and some have tapioca) and make a sweet dessert - not sure if I'm game to try it!! 

[sue_h]

Ok, so I tried the Taro, I still have 1/2 a one left in my fruit bowl, does that tell you what my family though. I used it in curry just like you would potato. Everyone love the curry, just picked out the taro. I didn't mind it and ate it as I was trying to lead by example. We also made sticky rice, thanks JD. We love sticky rice and the kids thought it better than the store bought - just without the taro please next please. Think I'll try some taro mash tonight with some of the beautiful chicken/silverbeet rolls that I found on the forum.

[judydawn]

Thanks Sue, I'll steer clear of buying taro then 

[sue_h]

Finally found a use for my left over taro today. I tried to turn it into mash by cooking it in milk for 15minutes and then using the butterfly until fluffy. This wasn't a success. It was too gluggy so I turned I added more liquid and turned it into a runny bechamel type sauce. Delicious. I used milk, but think it would have been better using stock. The consistency was great. It's just baking now in the silverbeet casserole that features in the recipe community today http://www.recipecommunity.com.au/recipes/11548/silverbeet-casserole.html. Now that I've done this, I'm sure I'll find plenty more uses in various bakes that call for bechamel.