Taro Infused with Lemon Grass and Ginger

  • Total: 1 hr 25 min
  • Prep: 15 min
  • Cook: 1 hr 10 min
  • Yield: 10 servings
Save Recipe


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


  1. 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.

Broccoli and Bow Ties

Lemon Broccolini

Bow Ties with Pesto, Feta and Cherry Tomatoes

Parsley Salad