I used to work in this beautiful food co-op in Sydney, Australia. Called ALFALFA HOUSE. The nice thing about working there was how many weird looking and unknown vegetables i have come across and get to know. I have learned so very much working there, worked with so many different veggies. All organic, always!
One of which is TARO (mandioca), now i was drawn by it because my name is Karo, how could i not fall far taro with karo…… haha…. and you can do so much with it, i made chips with it this week, but i have also made yummy taro muffins and used it in shakes and smoothies because of the thickness and sweetness and the texture of this wonderful root vegetable.
This weekend recipe is all about taro and potatoes…..ENJOY!
POTATO SQUASH with taro chips and homemade soyonaisse.
1 small potato squash (in the picture you see a fresh one our dear friend Rita brought us that from her father’s veggie garden)
10 potatoes (in the picture you see our very own home grown ones, grown in our city garden on the balcony)
1/2 taro peeled
himalayan salt to taste
1/2 cup olive oil
1/4 cup tamari
Optional add a little garlic
Pre-heat the oven on 180 degrees.
The potatoes and the squash need more time in the oven then the taro chips, so let’s start with them. Cut them up in cubes and then place them in an oven dish, i didn’t take the skin of the squash, which usually is fine, but in this case, the skin was still very hard, so i would recommend to take the skin off the squash. Place in the dish and massage them with the oil, give them a nice bath of oil and then add the tamari too. Optional add the garlic and place in the oven for about 45 to 50 minutes.
Slice the taro in thin slices, so they really are like chips. Place them on an oven tray (lay the oven tray with some greasing paper) then add some olive oil, soak all the chips in the oil and add some salt (himalayan)
Place the tray in the oven for 10 minutes on each side, making sure you flip the chips so they are baked on two sides.
250 ml soymilk
pinch of salt
200 ml olive oil
2 tsp white wine vinegar
2 garlic cloves, crushed
2 tbsp Dijon Mustard
50 ml flax oil
Mix all ingredients in a food processor & serve or refrigerate
(this will keep for one week)