Fresh Taro Root by RawJoy Farms

Taro root, a starchy tuber with a nutty flavor, is a versatile ingredient in many cuisines. Its rough, brown exterior conceals a creamy white flesh with purple specks. When cooked, taro transforms into a delightfully tender and slightly sweet addition to dishes. Boil, bake, or fry taro to enjoy its unique taste and texture. Sliced taro makes a tasty chip alternative, while mashed taro can be used in baked goods or as a side dish. Explore the culinary possibilities of this underrated root vegetable.

• Versatile Root: Taro is a starchy, tuberous root vegetable with a distinctive nutty flavor and creamy texture when cooked.
• Nutrient-Dense: An excellent source of dietary fiber, vitamin C, vitamin E, vitamin B6, and minerals like manganese and copper.
• Culinary Delight: Taro can be boiled, steamed, roasted, fried, or used in soups, stews, curries, and baked goods.
• Vibrant Color: The flesh ranges from white to purple, with the purple varieties being higher in antioxidants.
• Preparation Tip: Peel and soak taro in water before cooking to remove any irritants from its surface.