Taro Root

Preparation: Peel completely and cut ends off evenly and flatly.
Cook method:

  • Boil, 2-3 minutes
  • Saute, 5-7 minutes
  • Roast at 425 degrees, 15-20 minutes

Storage: Seal in an airtight container, lasts up to 3 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Noodles

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