< Previous Post Next Post >

Taro fries with cilantro pesto

Taro fries with cilantro pesto

taro 3

This recipe is a courtesy of Taste of Beirut , I like the simplicity and crunchiness of these taro fries, and once in a while (but very rarely!) I can go for the deep fry :)

What you need:

Taro, as much you want

fresh cilantro (coriander) or another herbs

chilli (optional)

extra virgin olive oil


How to do it:

Peel off the skin of the taro; cut into thick slices shaped like French fries and soak in a bowl of water with half lemon and set aside

Prepare the cilantro pesto; wash the cilantro and dry; mince the leaves as fine as possible. Peel and chop the garlic and blend with a teaspoon of salt until a paste forms. Set aside.

Bring a pot a salted water to a boil. Drop the taro and simmer for fifteen minutes until soft and thoroughly cooked. Drain.

Heat a large skillet, add the oil blend and when hot, drop the taro “fries” and fry in the oil on all sides until crispy; add the mashed garlic and cilantro and chili pepper flakes (if using) and stir the mixture for 30 seconds until fragrant. Transfer to a serving dish and eat warm with extra lemon quarters if desired.

For a healthier version, bake in oven is an option. And If you are up to slice taro really really, but reeeealy thin, you can just spray on the slices some olive oil and bake until crisp, for a prefect healthier substitution of potato chips!


taro 2

Taro root, also know as Kalo, dasheen or cocoyam (botanical name Colocasia esculenta) is a starch-rich tuber from the Araceae family. It is believed to be native of India, widely used in many Asian countries and due to his similarity to white american potatoes, it is also known as the "potato of the tropics".  The cooked root of the Taro plant, also largely used as a decorative plant, is edible and comes with lots of health benefits, however it can be toxic and harmful if consumed raw... so forget about  raw food trends and theories for this time and cook your taro thoroughly :)




Because of the very very high content of fibers (11% of your need per 100g of flesh), as well as vitamin A, C, E and B, magnesium, potassium, iron, phosphors and copper (and some other few in very low amounts), there is a number of good stuff that taro roots can do for your health; but do not overuse it, it also contain an incredible amount of carbohydrates (providing 112 calories per 100g) and it is not ideal if you want to loose weight; it has a low glicemic index, so it is still preferred to white potatoes, if you are trying to control your insulin levels.

Back to taro's health benefits:

- Thanks to the fibers, it helps with digestion, facilitating the movement of food, preventing excess gas, cramping and making you more regular

- Fibers again are a great support in mantaining insulin and glucose levels at guard and so it may help in preventing or dealing with diabetes conditions

- With all those vitamins, it helps your skin glowing and wounds to heal faster, and your eyes to see better

- Containing potassium and other minerals, it helps fluids' exchange between cells and in blood vessels, relieving high blood pressure and retention

- High amounts of antioxidants are always very welcome to keep us healthy and efficient, they help in eliminating free radicals, preventing and fighting inflammations, that are the cause of all diseases, including cancers.

This entry was posted in on September 8, 2017 by Eat FRESH.