What does taro taste like?

Do you see unusual vegetables like taro at the grocery store and would like to know how to cook with them? But what if you don’t like the taste of it?

Taro is a strange-looking, purple-colored root that many people haven’t tried because they don’t know if they’ll enjoy the taste.

What does taro taste like? Taro tastes like a cross between potato, parsnip, and sweet potato, but with a slightly stronger, nuttier flavor. Taro cannot be eaten raw because it is toxic, but if cooked properly, both the root and leaves have a delicious flavor, along with many health benefits.

We love taro, and we’d like to convince you to try this versatile vegetable.

So let’s take an in-depth look at these little purple roots and find out how to get the most out of their lovely flavor.

What is taro?

You may have never heard of taro, as it was only found in Asian grocery stores for a long time.

Or maybe you have seen it in the shopping aisles or on a menu, but you have ignored it because you do not know what it is like or how it is cooked.

However, taro’s popularity has increased in recent years as it offers great health benefits as well as incredible flavors.

People love taro for its versatility and ease of preparation, and it can be cooked in a variety of ways.

But what exactly is taro? Taro is a plant native to Southeast Asia. It is widely consumed as part of the diet in Asia, Africa, China, Hawaii, and the Caribbean.

The plant itself consists of a large root, the taro root, topped with large green leaves.  Both the root and the leaves are toxic in their raw form, but can be eaten cooked.

The appearance of taro root is not always so appetizing: a slightly gnarled root with a rough, brown skin.

However, this skin hides delicious, starchy white meat that sometimes contains flecks of purple.

Taro is believed to be one of the first plants that humans grew for food, and when you learn more about this amazing vegetable, you’ll see why.

How do you eat taro?

If you picture taro as a cross between a potato and a sweet potato, this should give you a clue as to how it’s eaten.

Taro should always be cooked before eating, as it is toxic in its raw form.

Taro can be boiled and pureed, or diced and added to stews or curries. It can also be roasted, braised or fried.

In the US, taro is best known as a common flavoring for bubble tea. Also known as boba tea, this caffeinated cold drink is sweet and refreshing.

Is taro good for you?

Taro has some incredible health benefits, and most nutritionists agree that this root vegetable is very good for you.

Rich in fiber and other nutrients

This versatile root is packed with fiber, helping to satisfy hunger and keep cravings at bay.

Compared to other root vegetables, such as potatoes, taro root contains three times the amount of fiber and is relatively low in calories.

Taro root is also high in nutrients, including potassium, magnesium, and vitamins C and E.

May help control blood sugar

The type of carbohydrates in taro root—fiber and resistant starch—help slow digestion and reduce blood sugar spikes after meals.

This can be very helpful in regulating blood sugar levels, providing a slow release of energy and avoiding sudden spikes or drops in blood sugar.

Reduce the cholesterol

The same properties that help control blood sugar can also help lower cholesterol.

Studies have shown that lowering cholesterol can help lower the risk of heart disease.

Contains high levels of antioxidants

Taro root contains antioxidants, compounds that are believed to protect your body from oxidative stress.

Preliminary research has shown that antioxidants may reduce the risk of cancer, although more research is needed in this area.

Maintains good digestive health

The fiber and resistant starch in taro root are not digested in the stomach or small intestine.

Instead, they pass into the colon, where they are fermented by microbes to form short-chain fatty acids.

This supports the growth of good bacteria in the large intestine and may also protect against inflammatory bowel disease and colon cancer.

Helps lose weight

We know that there is no miracle cure for weight loss, but taro root can be very helpful if you are trying to eat a healthier diet.

Taro root will give you a feeling of fullness and satisfaction with fewer calories, which leads to increased fat burning and may help reduce overall body fat.

Impressed with taro root so far? Well with all these benefits, we hope it tastes as good as it sounds!

Let’s see what taro root really tastes like.

What does taro root taste like?

The flavor of taro root is best described as a cross between potato, parsnip, and sweet potato, but with a hint of nuttier than both.

It definitely tastes sweeter than a regular white potato, but its texture is very similar.

Taro has a strong flavor compared to many other root vegetables and is probably more comparable to parsnips in intensity.

The way taro is prepared and cooked can greatly affect the taste.

When boiled or added to stews, the flavor can be quite mild, while roasting or deep-frying the flavors are intensified by caramelizing the sugars in the taro root.

Interestingly, taro root also has vanilla flavor undertones, making it a popular ingredient in bubble tea.

This means that taro root can be used to create sweet dishes like ice cream, where the sweet flavor of the vanilla will be more intense than the nutty flavor of the potato.

What does taro root taste like when boiled?

When boiled in water, taro tastes very similar to boiled potato, though slightly stronger and with nutty undertones.

Some people say that boiled taro doesn’t really taste like anything, but this mild flavor can work very well with subtle flavors like fish and vegetables.

However, if taro is boiled in sauces or stews, it springs to life!

This extraordinary root vegetable works like a sponge, soaking up flavors while preserving its texture and consistency.

For this reason, most boiled or stewed taro recipes include cooking the root vegetable in some type of sauce.

What does taro root taste like when roasted?

When taro is roasted, it takes on a completely different flavor than boiled taro.

Roasted taro has a sweet taste, as the carbohydrates in the taro have caramelized into sugar.

Roasted taro tastes very similar to roasted sweet potato, but its consistency is drier and chewier, more like a roasted parsnip.

This means it’s best served with a sauce or something juicy, like a rich, meaty stew.

What does taro root taste like when fried?

Fried taro is simply delicious, and many cooks believe that it is the best way to cook taro.

When fried, taro takes on the same sweet flavor as roasted taro, but also absorbs other flavors along the way.

Fried taro is also juicier and more succulent than grilled taro.

We think if you’ve never tried taro before, deep frying is the way to go!

Try adding shredded or thinly sliced taro to your next stir-fry – we guarantee you won’t be disappointed!

How is the texture of the taro root?

In its raw state, the texture of taro is very similar to that of a potato or sweet potato.

For this reason, taro is often added to a dish to create a texture, whether it’s a smooth puree or a crispy taro fry.

However, something very strange happens to taro when it is steamed or boiled. The taro root softens, but maintains its firm texture, almost like a thick custard.

This means that it holds its shape well in stews and curries, while also acting as a sponge to soak up flavours.

What does taro root smell like?

Here’s a fun fact: taro fragrance is available from some fragrance companies!

You might be wondering why anyone would want to smell like a root vegetable: as much as we love French fries, none of us would spray “French Fry Scent” on our bodies!

So why the taro root fragrance?

It’s all because of the bubble tea. This deliciously sweet drink has an irresistible fragrance that has made its way into the world of perfumes and scents.

You can even buy boba tea scented candles and bath fluxes!

Boba tea smells different depending on how it was cooked.  Boba tea has a sweet, milky smell with vanilla undertones.

Fried or roasted taro root strongly smells like a roasted sweet potato or parsnip, while boiled or mashed taro root resembles a potato prepared in the same way.

What do taro leaves taste like?

When cooked, taro leaves taste very similar to spinach or chard, but with a slight nutty undertone.

Cooked taro leaves can substitute for spinach in many recipes , such as pies and frittatas.

Since taro leaves are toxic when raw, they must be thoroughly cooked before consuming.

Nutritionists recommend boiling them for 45 minutes before eating, so you may need to adjust your recipe accordingly.

Related questions

Are you ready to try taro, but still have a few more questions? No problem!

What is the best way to cook taro?

Taro is an unusual ingredient that tastes amazing when cooked properly.

One of the most important things to note about taro is that it should be eaten as soon as it is cooked, as the texture will change as it cools.

The cooked root vegetable becomes dense, waxy and rubbery when cooled, and that doesn’t sound appetizing at all!

There are many different ways to cook taro, and which one is best depends on what you want to serve it with.

Here are the best ways to cook taro, along with some interesting and delicious serving suggestions:

boiled taro

Peel the taro and cut it into pieces. Place in a saucepan of cold water and boil for 15 to 20 minutes, until tender when pierced with a knife.

Serving Suggestion: Boiled taro root goes very well with fresh steamed fish and vegetables, especially with a light sauce or buttery dressing.

roasted taro

Prepare the taro as for boiling, but boil it for only 10 minutes until tender. Preheat oven to 400 degrees Fahrenheit, and grill the parboiled taro for 10 minutes until caramelized and golden.

Serving Suggestion: Roasted taro is an unusual and delicious side dish that will complement a roast dinner or braised pork belly.

stir-fried taro

Taro can be sliced very thin or grated. Prepared this way, it will cook quickly when sautéed.

Serving suggestion: Combine taro root with ginger, noodles, and shrimp for a delicious, fresh stir-fry.

Other great ways to eat taro

• Fries - Taro fries are made just like sweet potato fries. Absolutely delicious!
• Pancakes - Taro can be grated into pancakes to add a sweet, nutty flavor and an interesting texture.
• Casserole - Taro works perfectly in a casserole instead of potato or parsnip. It will thicken the sauce and absorb the flavor. Try taro root in your next roast, you won’t be disappointed!
• Spinach Swap: Taro leaves are often overlooked, but they can be used just like spinach. Remember that they must be cooked in boiling water for at least 45 minutes, since they are toxic when raw.
• Potato Alternative - Taro root can be baked in the same way as a potato, but its texture can be slightly dry. If prepared this way, taro should be served with something juicy, such as a butter sauce or oily meat.

What does taro root look like?

It can be difficult to find exotic vegetables like taro in some grocery stores, as they are often only found in Asian markets and stores.

This can be a big disappointment if you have a recipe that calls for taro. But don’t give up, we can always find a replacement!

If your recipe calls for taro but you don’t have it, what can you use instead?

The closest alternative to taro is probably the sweet potato . They taste very similar, especially when roasted or fried. However, the sweet potato will be slightly juicier than the taro.

Although it may seem strange to some, the parsnip can be a great substitute for taro! This root vegetable has a lot in common with taro, both in taste and texture.

Parsnip also absorbs flavors well, although parsnip flavor can be slightly stronger and more dominant than taro root.

Cassava root is also very similar to taro root and can be fried and mashed in the same way.

Is taro toxic?

The taro plant is definitely toxic, and all of its parts are considered toxic if eaten raw.

The good news is that when taro is cooked, both the roots and leaves are edible, turning this vegetable from a toxic menace to a delicious and healthy addition to your diet.

The reason for taro’s toxicity is that it contains high levels of calcium oxalate. This is toxic and can cause kidney stones, as well as cause irritation, burning, itching or numbness in the mouth.

During the cooking process, calcium oxalate is destroyed, making taro root and leaves safe and nutritious to eat.

Another problem with taro root is the outer layer: it’s thick and hairy, and the juices can irritate the skin.

It is advisable to wear thick rubber gloves to peel this outer skin and to hold the vegetable under running water.