Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, taro_root_stew. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Taro_root_stew is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Taro_root_stew is something that I have loved my whole life.
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To begin with this recipe, we have to first prepare a few components. You can cook taro_root_stew using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Taro_root_stew:
- Make ready 1 kg Taro roots
- Prepare 300 g cubed stew meat - lamb
- Prepare 8 cloves mashed garlic
- Get 3 tablespoons cilantro- chopped
- Make ready 1 tablespoon ghee
- Get 1 tablespoon salt
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. Taro root is an exceptionally healthy food, filled with numerous nutrients like vitamins, minerals, electrolytes, and antioxidants. Health Benefits of Taro Root (Arbi) And Its Side Effects.
Steps 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
Taro is a starch-rich, globular fleshy taproot of aroid family plants. Its underground root, known as a corm, is one of the traditional edible root vegetables to a greater parts. Taro root (Colocasia esculenta) is the thick, tuber stalk of the taro plant. It is an important part of global cuisines and diets for thousands of years. Taro is considered to be one of the first cultivated plants in.
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