The root is embedded in Chinese cuisine, where it is used in dim sum dumplings and desserts. Pounded into flour, taro is used to make cakes for the Lunar New Year. It is peeled and cubed ...

Like potatoes, the taro root is most commonly mashed, deep-fried, or sometimes baked into chips. But while the lilac-hued root vegetable is certainly an enjoyable and welcome component of savory ...

Make no mistake, ube and taro are not the same. Ube and taro are root vegetables that are commonly used in Filipino cuisine, and each needs to be cooked before they are safe to consume. Ube is a ...

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to other root ...

In addition to being pounded into poi, taro root can be sliced thin and fried to make crispy chips; ground into flour for use in baked goods; or processed into soups, stews, smoothies or boba drinks.

Although it’s a root vegetable, it’s genetically closer to your houseplants than to your favorite spuds; taro is in the same family as elephant ears, now commonly grown as a household ornamental.