Of lately, I have been including more ground provisions like mashed taro into our diet and we are thoroughly enjoying them. Try some of my ground provision recipes, Taro Chips, Yellow Yam Salad, and Jamaican Sweet Potato Pudding.
Mashed Taro
Other names for taro are dasheen, eddo, Kalo, coco, malanga is a root vegetable grown in Jamaica, the rest of the Caribbean, Central America, Southeast Asia, and Africa.
Growing up in Jamaica, we always have a taro or dasheen bush growing in our yard, my mom harvest the bush, and dug the dasheen tubers or corms, she would boil them with other side dishes like Jamaican dumplings, yellow yam, cassava, She also added it to soups, like Vegan Pumpkin Soup.
So recently, I bought dasheen at my local Caribbean supermarket, I decided to prepare dasheen different from the traditional Jamaican methods. Mashed dasheen or mashed taro is a simple yet flavorful recipe that the entire family will enjoy. It makes the perfect vegan and gluten-free side dish. Mashed Taro is traditionally enjoyed in Hawaii and the Fuji Islands.
Mashed Taro Ingredients
- Taro
- Olive Oil
- Roasted Garlic
- Vegan Butter
- Salt
How To Mashed Taro
- Peel taro and cut into large chunks.
- Add taro plus 1 teaspoon of salt to a large pot and cover with cold water, bring water to boil over medium-high heat.
- Reduce heat to simmer, cover the pot and allow to cook for 25-30 minutes or until taro when pierced with a fork is soft.
- While taro is boiling, heat a small saucepan over medium heat, add minced garlic cook until fragrant, stirring constantly, about 1 minute.
- Using a colander drain the taro and transfer to a large mixing bowl.
- Mash taro using a potato masher or a handheld mixer until smooth and fluffy.
- Add vegan butter, roasted garlic, salt and stir to combine. Serve immediately.
What To Serve With Mashed Taro?
- Smothered Tofu Chicken Recipe
- Chickpea Stew
- Curry Cabbage
- Jamaican Callaloo
- Curry Chickpea (Jamaican Style)
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Nutrition
(Per serving
)Cooking Time
Ingredients
- 2 pounds taro
- 1 1/2 teaspoon salt, divided
- 2 teaspoons olive oil
- 3 cloves roasted garlic
Instructions
- Peel taro and cut into large chunks.
- Add taro plus 1 teaspoon of salt to a large pot and cover with cold water, bring water to boil over medium-high heat.
- Reduce heat to simmer, cover the pot and allow to cook for 25-30 minutes or until taro when pierced with a fork is soft.
- While taro is boiling, heat a small saucepan over medium heat, add minced garlic cook until fragrant, stirring constantly, about 1 minute.
- Using a colander drain the taro and transfer to a large mixing bowl.
- Mash taro using a potato masher or a handheld mixer until smooth and fluffy.
- Add vegan butter, roasted garlic, salt and stir to combine. Serve immediately.
