Whipped Taro Root And Taro Chips

Recipe Ingredients

2 lbs	908g / 32oz	Taro root
6 tablespoons	90ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Peanut or grapeseed oil

Recipe Instructions

Peel taro root. First, for the chips, take your peeler and peel approximately one cup of long taro shreds. Reserve for frying.

Take the remaining taro and cut it up into rough 2-inch chunks. Place in a sauce pan, covering with cold water. Boil root until tender. Strain into a colander, reserving 1 cup of the liquid.

In a food processor, pulse taro, adding little dabs of butter as you go, along with some of the cooking liquid to make a smooth consistency. Remove and season with salt and pepper.

For the chips: Heat a couple of cups of peanut or grapeseed oil to 350 degrees. Drops shreds into oil in small batches. Remove when crisp (the chips should still be light in color) and salt and pepper to taste. (Makes garnish for 4 servings)

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9500) - from the TV FOOD NETWORK

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