Photo: Taro Infused with Lemon Grass and Ginger Recipe
Ingredients
- 3 pounds taro, peeled and cubed
- 2 cups coconut milk
- 1 cup macadamia nuts, toasted and smashed
- 1 stalk lemon grass, split
- 2-inch piece ginger root
- 2-inch piece galangal root
- Salt and freshly ground black pepper
Directions
Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper, to taste.
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By rob.doolan_11626986
Lake Oswego, OR
on February 12, 2009
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I can never find fresh lemon grass of any quality where live and much prefer the convenience anyway of Gourmet Garden's squeeze tube lemongrass and ginger, available in the produce department. They last in the fridge or freezer for up to 6 months and are an all natural product. gourmetgarden.com
By brier.chung_7810685
Sandy, OR
on June 01, 2007
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Cooking method and flavors came out great. However the amount of liquid to solid was too great. I'd use half of the liquid next time and go from there. I've put in the fridge to add either potato or more taro to tomorrow.
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