Taro root

I picked up some taro root the other day, and I'm not sure what I want to do with it. I'm averse to deep frying it, but aside from that, all suggestions welcome! Also any general cooking tips would be nice (like, do i have to peel it? Or is it like a potato where the skin is edible?)

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.