It's very nutritious TARO called ARBI

Delicious pork belly goes together with a piece of taro. The meat has a sweet salty aromatic flavour and taste of taro.

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.🍠💚

Let's try something different today with me.kids will enjoy this yumm recipe as potatoes.its too crunchy and good to eat in cold weather. #mommasrecipes

Quick and easy fresh taro chips

I came up with this recipe since I wanted to enjoy the pure taste of taro roots. It was a hit with my family.When using smaller pieces of taro root, reduce the cooking time in Step 1. For 4 servings. Recipe by souffles

A traditional Filipino delicacy with simple ingredients. Made of dried taro leaves, coconut milk, meat or seafood, chilli peppers, onions, garlic, and ginger.

The taro root croquettes I had once for lunch were so good, I decided to recreate them.Adjust according to the size of the taro.Wrap in plastic wrap and use your palm to crush the cooked taro. Recipe by Maronpi

#everydayvegStolon of Taro is one of the finest sources dietary fibers. 100g flesh provides 4.1g or 11% of daily requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.Stolon of Taro  carry more calories than potatoes. 100 grams of root provides 112 calories. Their calorie value chiefly comes from complex carbohydrates, amylose, and amylopectin.However, they are minor source of fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam,cassava, potato, plantain, etc.Here in Bangladesh, Stolon of taro is very much available in the local market this time. We Bangladeshi people, are very much fond of these vegetable with Hilsha fish, prawns, dry fishes etc.Today, I've cooked for you one of my favorite recipe " Taro Stolon mixed with Hilsha fish Head". It's very tasty recipe and very easy to prepare. Let's cook. 😊

I was getting bored with simple simmered taro, so I wanted to try it in a salad too.You can peel the taro root first before boiling them in Step 1.If you are using pork, you can leave out the grated ginger.If you add a little chopped red chili pepper it will be nice and spicy. For 2-3 servings. Recipe by Miyumato

This is a dessert that's popular in Taiwan.Taiwanese taro is a light purple color, but Japanese taro is white. So, I added a bit of purple yam powder. If you let the boiled taro sit for a while, they will lose their flavor, so only make the amount that you want to eat. 1 tablespoon = 15 g. Recipe by Hideko

I figured taro root could be used as a potato substitute for salad, croquette, gratin, etc, not just potato tumblers. I tried this recipe with umeboshi and it was delicious.If you steam the taro, it'll be easy to remove the skin by hand. In step 3 don't mix in all of the taro. Set a little aside, then mix in a little later, but not too much, thus you'll be able to savor two textures of taro root. Scatter with julienned nori seaweed and shiso leaves for aroma! Recipe by 1646