Page Contents
Taro is a starchy root vegetable that has been a staple food in many cultures for centuries. It has a nutty, slightly sweet flavour and is used in a variety of dishes, from savoury soups and stews to sweet desserts. However, one question that often arises when preparing taro is whether or not to peel it. Some people swear by peeling taro to remove the tough outer layer, while others argue that leaving the skin on adds flavour and nutrients to the dish. In this article we look at the pros and cons of peeling taro and give some tips on how to do it properly.
What is taro?
Taro, also known as dasheen, is a root vegetable native to Southeast Asia, India and the Pacific Islands. It is a member of the Araceae family, which also includes other popular food crops such as yams and sweet potatoes. Taro is a staple food in many cultures and is grown in tropical and subtropical regions around the world. The plant itself can grow up to six feet tall and has large, heart-shaped leaves. The root of the plant is the edible part and can range in colour from white to greyish brown. Taro is a good source of fibre, vitamins and minerals and is low in fat and calories. It is a versatile ingredient that can be used in a variety of dishes, both sweet and savoury.
Benefits of taro
As well as being a delicious ingredient, taro has many health benefits. It is a great source of fibre, which can aid digestion and help regulate blood sugar levels. Taro is also high in potassium, which is important for maintaining healthy blood pressure and heart function. It also contains vitamin C, which is essential for a healthy immune system, and vitamin B6, which is important for brain development and function. Taro is also a good source of antioxidants, which can help protect the body from damage caused by free radicals.
Peeling taro: yes or no?
When it comes to preparing taro, whether or not to peel it can be a matter of debate. Some people prefer to peel taro to remove the rough outer layer, which can be difficult to chew and digest. Others argue that leaving the skin on can add flavour and nutrients to the dish. In reality, whether or not to peel taro depends largely on personal preference and the specific recipe being used. For dishes where taro is boiled or steamed, such as soups or stews, it is often recommended to peel the taro to achieve a smooth and even texture. However, for dishes where taro is fried or roasted, leaving the skin on can add a crunchy texture and nutty flavour. Ultimately, the decision to peel or not to peel taro should be based on the desired texture and flavour of the dish.
How to peel taro
Peeling taro can be a little tricky as the outer layer is tough and fibrous. To begin with, it is important to select a taro root that is firm and free of blemishes or soft spots. Start by washing the taro thoroughly under running water to remove any dirt or debris. Next, use a sharp knife to carefully cut off the ends of the taro and create a flat surface on one end. This will help stabilise the taro during peeling. Using a vegetable peeler or sharp knife, carefully peel away the outer layer of the taro, taking care not to remove too much of the flesh underneath. If the taro is particularly tough, it may be necessary to use a paring knife to remove any remaining fibrous bits. Once peeled, the taro can be sliced, diced or cut into the desired shape for your recipe.
Cooking with taro
Taro is a versatile ingredient that can be used in a wide variety of dishes. It can be boiled, steamed, fried, roasted or mashed, depending on the recipe. Taro is often used in soups and stews, where its starchy texture can help to thicken the broth. It can also be used in curries, stir-fries and casseroles. Taro can also be mashed and used as a potato substitute in dishes such as shepherd’s pie or taro and coconut cream. Taro can also be used in desserts such as taro mochi or taro ice cream. When cooking with taro, it is important to remember that the skin and leaves of the plant are poisonous if eaten raw, so they should always be removed and discarded before use.
Taro recipes
There are countless delicious recipes using taro as the main ingredient. One popular dish is taro soup, which typically consists of taro, pork and various vegetables such as carrots and onions, all cooked together in a flavourful broth. Another classic taro dish is poi, a Hawaiian staple made by mashing cooked taro with water to form a starchy paste. Taro can also be used in filling and satisfying vegetarian stews, or as a potato substitute in dishes like taro fries or taro chips. For those with a sweet tooth, taro can be used in a variety of desserts, such as taro bubble tea or taro cake. Whatever your culinary preferences, there is a taro recipe to suit your taste and dietary needs.
Conclusion
In conclusion, whether or not to peel taro depends largely on personal preference and the specific recipe being used. Peeling taro can help achieve a smoother texture in dishes such as soups and stews, while leaving the skin on can add a crunchy texture and nutty flavour to dishes such as fried taro. However you prepare it, taro is a nutritious and versatile ingredient that can be used in a wide range of dishes, both savoury and sweet. So next time you’re at the supermarket, pick up a taro root and experiment with different recipes to find your favourite way to enjoy this delicious and nutritious root vegetable.
FAQs
Q: Is it necessary to peel taro before cooking?
A: It depends on the recipe and personal preference. For dishes where taro is boiled or steamed, it is often recommended to peel the taro to achieve a smooth texture. However, for dishes where taro is fried or roasted, leaving the skin on can add a crispy texture and nutty flavor.
Q: How do you properly peel taro?
A: Start by washing the taro thoroughly under running water to remove any dirt or debris. Use a sharp knife to carefully cut off the ends of the taro and create a flat surface on one end. Using a vegetable peeler or sharp knife, carefully remove the outer layer of the taro, taking care not to remove too much of the flesh beneath. If the taro is particularly tough, it may be necessary to use a paring knife to remove any remaining fibrous bits.
Q: Can you eat taro skin?
A: No, the skin and leaves of the taro plant are toxic if ingested raw and should always be removed and discarded before using the taro in cooking.
Q: What are the health benefits of taro?
A: Taro is a good source of dietary fiber, potassium, vitamin C, and vitamin B6. It is also a good sourceof antioxidants, which can help protect the body from damage caused by free radicals. Incorporating taro into your diet can have a positive impact on your digestive health, blood pressure, immune system, and overall wellbeing.
Q: What are some popular taro dishes?
A: Some popular taro dishes include taro soup, poi, taro chips or fries, taro bubble tea, and taro cake. Taro is a versatile ingredient that can be used in a variety of savory and sweet dishes, so there are countless recipes to explore and enjoy.