Taro root is native to Southeast Asia and India, is a staple dish in Africa, China, the Caribbean, and Hawai'i, also on the Greek island of Ikaria. It is a rich source of nutrients, good amounts of antioxidants, with a high fiber content.Skordalia σκορδαλιά is a thick Greek garlic purée, sauce, dip, spread, etc. It can be made with bread, potato, nuts, or here with taro root.
Makes 4-6 servings dips
1 large taro root about 1 pound (450 g)
sea salt
5-7 garlic cloves, chopped
1/2 -1 cup (120-240 ml) olive oil
2-4 Tbs. (30-60 ml) red wine vinegar
1. Use a vegetable peeler to remove the hard peel of the taro root.
2. Rinse well under cold water.
3. Cut the taro root into chunks and place in a pot with cold water and a little sea salt.
4. Bring to a boil over medium heat, reduce to low, and simmer until a folk ends easily, about 20-30 minutes.
5. Drain and place in a food processor.
6. Add the garlic and pulse.
7. Drizzle in the olive oil and vinegar until it is creamy and smooth.
8. Season to taste with salt.
9. Serve as a dip, with a salad, fried or grilled fish, boiled greens, baked pumpkin, or vegetable patties.
9. Store in the refrigerator.
-modified Ikaria
