Delicious Taro Root Recipes: Puree, Fries, Chips & More for Easy Cooking

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Ever wondered about the secret ingredient that can transform your dishes with its unique flavor and texture? Taro root, a staple in many Asian and Pacific cuisines, might just be the culinary gem you’re looking for. This versatile tuber isn’t just packed with nutrients; it also offers a delightful nutty taste that pairs well with both savory and sweet recipes.


Gather these ingredients to create delicious taro root dishes.

For Taro Root Puree

  • 2 medium taro roots, peeled and cubed
  • 4 cups water
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 2 tablespoons butter

For Taro Root Fries

  • 3 medium taro roots, peeled and cut into fry shapes
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt to taste
  • Black pepper to taste

Additional Ingredients

  • 2 large taro roots, peeled and thinly sliced (about 1/8 inch thick)
  • Olive oil spray
  • Sea salt to taste
  • Optional: ground black pepper or paprika for seasoning

Required Tools and Equipment

For preparing taro root recipes, having the right tools and equipment will ensure your cooking process is smooth and efficient.

  1. Baking Sheet: Use a non-stick baking sheet for roasting or baking taro root fries.
  2. Parchment Paper: Line your baking sheet with parchment paper to prevent sticking.
  3. Deep Fryer or Large Pot: A deep fryer or a large pot with a heavy bottom works well for frying taro root chips.
  4. Wire Rack: Use a wire rack to drain excess oil from fried taro root chips, ensuring they stay crispy.
  5. Tongs: Tongs are essential for safely handling hot taro root pieces during frying.
  6. Food Processor: Perfect for creating smooth taro root puree by breaking down the cooked tuber into a fine consistency.
  7. Blender: An alternative to the food processor; use it for making silky taro root soups or blends.
  8. Spatula: A spatula helps you scrape down the sides of your food processor or blender to ensure even mixing.

Having these tools on hand will make preparing various taro root dishes more manageable and enjoyable, allowing you to focus on perfecting each recipe’s flavor and texture.


This section provides step-by-step guidance to create delightful taro root recipes efficiently and deliciously.

For Taro Root Puree

  1. Peel and Dice the Taro Root: Use a sharp knife or vegetable peeler to remove the skin from 2 pounds of taro root. Cut into 1-inch cubes.
  2. Boil the Taro Root: Place the diced taro root in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium heat and simmer for 20-25 minutes until fork-tender.
  3. Drain and Cool: Drain the cooked taro root in a colander and let it cool for about 5 minutes.
  4. Blend Until Smooth: Transfer the cooled taro root into a food processor or blender. Add 1 cup of coconut milk, 2 tablespoons of unsalted butter, salt, and pepper to taste. Blend until smooth and creamy.
  5. Serve Immediately: Serve warm as a side dish, garnished with fresh herbs if desired.

For Taro Root Fries

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Prepare Taro Root Sticks: Peel 4 medium-sized taro roots using a vegetable peeler, then cut them into thin sticks resembling French fries.
  3. Season the Fries: In a large mixing bowl, toss the taro sticks with 3 tablespoons of olive oil, salt, pepper, paprika (optional), and garlic powder (optional).
  4. Arrange on Baking Sheets: Spread the seasoned taro sticks evenly on the prepared baking sheets in one layer without overlapping.
  5. Bake Until Crispy: Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through for even cooking.
  6. Cool Slightly Before Serving: Let them cool on wire racks for about 5 minutes before serving with your favorite dipping sauce.

For Taro Root Chips

  1. Prep the Taro Root: Use a mandoline to slice 3 medium taro roots into thin, uniform rounds. Pat the slices dry with paper towels to remove excess moisture.
  2. Heat the Oil: In a large skillet, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  3. Fry in Batches: Fry the taro slices in small batches to avoid overcrowding. Cook for about 2-3 minutes per side or until golden and crispy.
  4. Drain and Season: Use a slotted spoon to transfer the chips to a paper towel-lined plate. Season immediately with salt and your choice of spices.
  5. Cool Completely: Allow the chips to cool completely before transferring to an airtight container for storage, or enjoy immediately.

Serving Suggestions

Taro root dishes can be presented in various appealing ways to enhance their flavor and visual appeal. Here are some ideas to make your taro root recipes shine.


Pair your taro root chips with a variety of dips such as spicy sriracha mayo, creamy guacamole, or tangy yogurt dip.
Serve taro puree alongside grilled meats or roasted vegetables for a balanced meal.
Complement taro fries with classic ketchup, aioli, or a zesty chimichurri sauce.
Add fresh herbs like cilantro or parsley to elevate the flavors of your taro dishes.

Presentation Tips

Arrange your taro chips in a decorative bowl lined with parchment paper for an inviting snack display.
Use small ramekins for dips and place them around the centerpiece dish for easy access.
Garnish taro puree with a drizzle of olive oil and a sprinkle of paprika for added color and taste.
Serve taro fries in mini fryer baskets lined with wax paper to give them that restaurant-quality feel.

Make-Ahead and Storage Tips

Knowing how to properly store your taro root dishes can save you time and keep your meals fresh. Follow these tips for optimal make-ahead preparation and storage.

Taro Root Puree

  • Make-Ahead: Prepare the taro root puree up to two days ahead. After cooking and blending, allow it to cool completely.
  • Storage: Store the cooled puree in an airtight container. Refrigerate for up to 2 days.
  • Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or water if the consistency is too thick.

Storing and Prepping Taro Root Fries/Chips

  • Make-Ahead: Cut taro root into fries or chips up to a day in advance. Keep them submerged in cold water with a splash of vinegar to prevent browning.
  • Storage (Uncooked): Drain well before frying or baking. Pat dry thoroughly with paper towels.
  • Storage (Cooked): Once cooked, let fries or chips cool completely before storing. Place in an airtight container lined with paper towels to absorb any excess oil.
  • Shelf Life: Store cooked fries or chips at room temperature for up to 2 days for best texture.


Exploring taro root’s culinary potential opens up a world of delightful flavors and textures. Whether you’re making creamy puree, crispy fries, or savory chips you can enjoy both the nutritional benefits and the unique taste of this versatile tuber. With proper preparation and storage techniques you can easily integrate taro root into your meal planning ensuring it’s always ready to enhance your dishes. So go ahead experiment with these recipes and elevate your cooking repertoire with the wonderful possibilities that taro root offers.

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