Taro is a versatile root vegetable, it can be baked, boiled, steamed or fried. In this recipe it is boiled and then made into a dip flavoured with lots of garlic and lemon and sprinkled with sumac. When shopping for taro the tubers should feel heavy for their size and have firm skin with no splitting.
- 1 kg taro
- 1 head garlic, peeled
- salt and pepper, to taste
- 2 tbsp lemon juice
- 1 tbsp olive oil
- chopped parsley
- toasted pine nuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel taro and cut into even sized pieces. Place in a saucepan, cover with water and bring to a simmer. Cook until tender and drain (reserving some of the water from cooking).
Process the garlic with a little salt in a food processor. Add the cooked taro and a little of the cooking water and blend briefly.
Place in a bowl and season with lemon juice and olive oil, taste and add additional salt if needed and some pepper.
Garnish with parsley, toasted pine nuts and a sprinkling of sumac.