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Discussion in 'Food & Cooking' started by abefroman, Mar 2, 2012.
Taro root in corned beef and cabbage, will that work? (taste good)
I've cooked taro a lot, but not used it in that dish. Taro has a somewhat more distinct flavor than potatoes, but I think it would work fine. Assuming you are cooking typical small or medium sized Chinese taro that you can find here in the US and are peeling and cubing it, be careful not to overcook it. It cooks a bit more rapidly than a red or white boiling potato and will "dissolve" if overcooked. 20-30 minutes should do. It does need to be completely cooked because of the calcium oxalate crystals that it contains which are converted by cooking - so raw taro should be avoided.