Taro Infused with Lemon Grass and Ginger

Name: Taro Infused with Lemon Grass and Ginger
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters coconut milk; 2 inches galangal root; 2 inches ginger root; 1 stalk lemon grass, split; 237 milliliters macadamia nuts, toasted and smashed; 10 servings Salt and freshly ground black pepper; 1 kilograms taro, peeled and cubed

Taro Infused with Lemon Grass and Ginger is a gluten free, primal, and fodmap friendly recipe with 10 servings. One serving contains 341 calories, 4g of protein, and 20g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have lemon grass, taro, macadamia nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It works well as a side dish.

Instructions

Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks.

Ingredients you will need

Water

Taro Root

Equipment you will use

Sauce Pan

Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper