| Whipped Taro Root and Taro Chips |
From "DIY Cooking"
episode COK-121F |
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Whipped Taro Root and Taro Chips
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Recipe courtesy of Susan Regis, Executive Chef. Ingredients: 2 lbs. taro root, peeled and diced
6 Tbs. unsalted butter
Salt and pepper to taste
2 cups peanut or grapeseed oil Preparation: Peel taro root. For the chips, use a peeler to peel approximately 1 cup of long taro shreds. Reserve for frying. Cut up the remaining taro into rough 2" chunks and place in a saucepan, covering with cold water. Boil root until tender. Strain the taro into a colander, reserving 1 cup of the liquid. In a food processor, pulse taro, adding small amounts of 6 tablespoons of unsalted butter as you go, along with some of the cooking liquid to make a smooth consistency. Remove and season with salt and pepper to taste. To make the chips, heat 2 cups of peanut or grapeseed oil to 350 degrees. Drops shreds into oil in small batches. Remove when crisp (the chips should still be light in color) and salt to taste. Servings: 4 Website resources for Radical Vegetables: Candied Yams from Food TV.com Red Yam Flan from Food TV.com Pickled Beet Salad from Food TV.com Rice with Corn, Okra, and Chipotle from Food TV.com Tomato and Okra Salad from Food TV.com Poi from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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