Taro root is very filling: a good resistant starch (better than potatoes); and has more flavor. It contains a significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, vitamin B6, and folate, and magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.
Note: there are two kinds of taro root: (1) large and (2) small. This recipe uses the large taro root.
Taro root 芋頭; pinyin: yùtou Cantonese wuhtáu
INGREDIENTS
2 lbs of cubed taro root
Water
.5 teaspoons of mushroom powder
.5 teaspoons of garlic black bean sauce
DIRECTIONS
Place cubed taro root in Instant Pot. Cover taro root with water & mushroom powder (or perhaps chicken broth), and black bean sauce diluted in water. Pressure cook on “Steam” mode for 10 minutes, with 8-10 minutes of natural release.
