serves
8-10
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
8-10
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 kg taro
- 1 head garlic, peeled
- salt and pepper, to taste
- 2 tbsp lemon juice
- 1 tbsp olive oil
- chopped parsley
- toasted pine nuts
- sumac
Instructions
- Peel taro and cut into even sized pieces. Place in a saucepan, cover with water and bring to a simmer. Cook until tender and drain (reserving some of the water from cooking).
- Process the garlic with a little salt in a food processor. Add the cooked taro and a little of the cooking water and blend briefly.
- Place in a bowl and season with lemon juice and olive oil, taste and add additional salt if needed and some pepper.
- Garnish with parsley, toasted pine nuts and a sprinkling of sumac.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
