Taro purée

Taro purée is a culinary preparation made from the taro root, a tropical plant primarily grown as a root vegetable for its edible starchy corm. The purée is made by boiling and mashing the taro until it reaches a smooth consistency. It is a staple food in many cultures around the world, particularly in Asia, Africa, and the Pacific Islands.

History

The cultivation of taro dates back thousands of years, with evidence of its use in ancient Egypt and China. The purée form of taro has been a common method of preparation due to its versatility in various dishes and its ability to be stored for extended periods.

Preparation

To prepare taro purée, the taro root is first peeled to remove its tough, fibrous skin. It is then boiled until soft, similar to the process of making mashed potatoes. Once boiled, the taro is mashed or blended until it reaches a smooth, creamy consistency. Some recipes may add additional ingredients such as butter, cream, or spices to enhance the flavor.

Uses

Taro purée is used in a variety of dishes across different cuisines. In Hawaiian cuisine, it is used to make poi, a traditional dish of mashed taro root. In Chinese cuisine, taro purée is often used in sweet desserts such as taro paste buns. It can also be used as a substitute for potato in many recipes, providing a unique flavor and texture.

Nutritional Value

Taro is a good source of dietary fiber and contains a high level of vitamin C, vitamin E, B-vitamins, magnesium, and potassium. However, it must be cooked before consumption to neutralize its calcium oxalate content, which can be harmful if ingested raw.

See Also

• Taro
• Poi
• Hawaiian cuisine
• Chinese cuisine