TARO

      Title: TARO
  Categories: Diabetic, Vegetables
       Yield: 4 Servings
  
       4    Taro corms
     1/4 c  Chard, chopped (optional)
       2    Garlic cloves, crushed (opt)
            Oyster or other dip sauce (o
  
   Other names for taro are dasheen, elephant's ear, nampi, arum lily,
   cocoyam, yautia, malagna, eddo and kolokassi. Asiatic people steam,
   boil or stew taro. Hawaiians make poi from it and also stew the
   leaves.
   
   Peel the taro.  Soak in cold water until ready to cook. Boil in water
   to cover, or steam in a bamboo steamer. Serve plain as you would
   boiled potato.
   
   To season taro, drain and cut into cubes while still hot. Combine with
   chard and garlic.  Heat a wok or skillet with just enough vegetable
   oil to coat the bottom. Stir-fry taro mixture for 1 minute. Serve hot
   or cold with dipping sauce if desired.
   
   1/2 cup without any optional ingredients - 92 calories, 1 1/2 starch
   exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg
   potassium
   
   Adapted from Diabetic Cooking from Around the World by V. Chantiles
   1989 Shared but not tested by Elizabeth Rodier Jan 94.
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