Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, taro_root_stew. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Taro_root_stew is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Taro_root_stew is something that I’ve loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can have taro_root_stew using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Taro_root_stew:
- Make ready 1 kg Taro roots
- Get 300 g cubed stew meat - lamb
- Prepare 8 cloves mashed garlic
- Get 3 tablespoons cilantro- chopped
- Get 1 tablespoon ghee
- Take 1 tablespoon salt
See recipes for Sepankazhangu roast/ Taro Root roast too. Taro root is a tropical root vegetable that is featured in cuisines around the globe. You can also cut it into thin strips and bake or fry to make taro chips, add it to soups or stews, or boil it with coconut milk. Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo (see §Names and etymology for an extensive list).
Instructions to make Taro_root_stew:
- Peel the taro root, cut into cubes as desired, then clean by wiping with a clean peace of cloth
- In a saucepan, add the ghee & sauté the meat chunks until golden brown
- Next add garlic and cilantro and stir until aromatic then add the taro root & stir gently untill combined
- Cover with water and bring to a boil, simmer on low heat for 30 mins or untill the taro root is soft when poked with a fork
- Serve taro root stew next to vermicelli rice
- By: Zoubayda Ghumrawi
You can also cut it into thin strips and bake or fry to make taro chips, add it to soups or stews, or boil it with coconut milk. Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo (see §Names and etymology for an extensive list). Taro, also called dasheen, eddo, or cocoyam, is always eaten cooked. Taro can be steamed, boiled, fried, stir-fried, baked, and braised. It is often added to stews and soups.
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