Sweet Taro Puree

Ingredients

1.5 pound taro root
1 cup water 
1 tablespoon brown sugar
1 teaspoon freshly grated ginger
1 (13.5-ounce) can reduced fat coconut milk
1 cup water to blend
1 tablespoon maple syrup plus more to taste 
⅛ teaspoon salt 

Directions

1. Using a knife, trim the ends and peel the skin off the taro root. Cut the taro into quarters lengthwise. Then slice the taro strips into ½ inch thick slices.

2. In a large pot over medium heat, add 1 cup of water to a boil. Once boiling, add the grated ginger and brown sugar, stir until the brown sugar dissolves. Then, add the taro slices, making sure all the pieces touch the water. Cover the pot and lower the heat. 

3. Simmer the taro root slices until softened, about 20 minutes. Add the coconut milk and simmer for 1 minute. Remove from heat. Set aside to cool for 5 minutes. 

4. Add 1 cup of water to a blender, 1 tablespoon maple syrup and salt. Then add the taro and cooking liquid. Blend low until the taro becomes smooth. It will be thick. Add additional maple syrup until it is sweetened to taste. This puree can be eaten warm or chilled. 

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Quick Tips

• Taro root is a vegetable full of fiber and resistant starch. Fiber and resistant starch does not digest into sugar in the body and makes this vegetable a good substitute for rice and potatoes. 

• Taro root is a good source of manganese, Vitamin B6, Vitamin E, copper and potassium.