Taro Infused with Lemon Grass and Ginger (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Ingredients:
3 pounds taro, peeled and cubed |
2 cups coconut milk |
1 cup macadamia nuts, toasted and smashed |
1 stalk lemon grass, split |
2 -inch piece ginger root |
2 -inch piece galangal root |
salt and freshly ground black pepper |
Directions:
1. 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. 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.
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