Taro Infused with Lemon Grass and Ginger

Name: Taro Infused with Lemon Grass and Ginger
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 10 servings
Cuisine: american
Ingredients: 3 pounds taro, peeled and cubed; 2 cups 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 pepper, to taste

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Total: 1 hr 25 min

Prep: 15 min
Cook: 1 hr 10 min

Yield: 10 servings

Total: 1 hr 25 min

Prep: 15 min
Cook: 1 hr 10 min

Yield: 10 servings

Ingredients

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3 pounds taro, peeled and cubed

2 cups 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 pepper, to taste

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.