Taro root vegetables are not in the popular vegetable category in my part of the USA. Which is why when I saw them, I had to grab some.

Taro are brown root vegetables. They’re small, about the size of a golf ball. I scooped up a couple of handfuls and added them to my shopping cart.

At the check-out counter, the cashier flips through her produce code book so she can ring it up.

“What are those??” she asks.

I don’t remember the official name but I tell her taro because I guess I knew all along.

Well, she still can’t find it in the book.

“Yucca?” she asks. The line behind me starts growing and we both notice.

“No…” I answer, fighting the urge to apologize for my grocery choice.

The cashier pauses a moment, then enters the code for kiwis instead. That’s fine with me! 😉

But now that I’m home, what to do with these things? I’ve never had them before.

Well, you know the strategy:

Roasting is key when trying new vegetables.

Although trying new foods raw seem like fun too, the taro was hard like a potato so I didn’t.

I did wash and peel them, and then I cut them into quarters.

Tossed with some olive oil, salt and garlic powder, they cooked as expected.

They look like potatoes, but did they taste like potatoes?


Well, a little. The flavor is mild and kind of sweet.. but different – you can tell it’s not a potato.

I saw a lot of recipes on Pinterest for desserts using Taro and I’d give it a try.

Are you familiar with this root vegetable? Leave a comment and let me know what you think 🙂

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