Ill As B Tahini Taro Roots in Tahini
Discover a rich and creamy twist on Middle Eastern comfort food with "Ill As B Tahini Taro Roots in Tahini." This wholesome recipe features tender taro root cubes simmered in a luscious tahini sauce, infused with the zesty brightness of fresh lemon juice and the aromatic heat of sautéed garlic. Perfectly seasoned with salt, black pepper, and a touch of olive oil, each bite is a crave-worthy combination of earthy and nutty flavors. With a garnish of fresh parsley for a pop of color and freshness, this dish works wonderfully as a side, a vegetarian main, or an indulgent dip for warm, crusty bread. Quick to make in just 40 minutes and full of nutrient-packed ingredients, this recipe is a unique addition to your plant-based repertoire. Perfect for fans of Mediterranean cuisine, taro recipes, or tahini-based sauces!
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Recipe Information
Ingredients
- 500 grams Taro roots
- 120 grams Tahini
- 2 tablespoons Lemon juice
- 2 units Garlic cloves
- 1 tablespoon Olive oil
- 150 milliliters Water
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel the taro roots and cut them into 1-inch cubes. Handle them with gloves if needed, as raw taro can cause skin irritation.
Rinse the taro cubes thoroughly under cold running water to remove excess starch.
In a large pot, bring water to a boil, add 1 teaspoon of salt, and cook the taro cubes for 10-12 minutes, or until they are tender but not overly soft. Drain well and set aside.
In a small bowl, mix tahini, lemon juice, and water until smooth and creamy. Adjust the texture by adding more water if necessary.
Finely mince the garlic cloves.
Heat a skillet over medium heat and add olive oil. Once hot, sauté the minced garlic for about 30 seconds or until fragrant.
Add the cooked taro cubes to the skillet and sauté for 3-4 minutes, allowing them to absorb the garlic aroma.
Lower the heat and pour the tahini mixture over the taro cubes. Gently stir to coat evenly. Cook for an additional 2-3 minutes, letting the sauce thicken slightly. Season with salt and black pepper to taste.
Remove from heat and transfer the dish to a serving bowl.
Garnish with freshly chopped parsley and a drizzle of olive oil, if desired. Serve warm as a side or pair with freshly baked bread for a complete meal.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 2.8 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9459 mg | 728% | |
| Iron | 42860.4 mg | 238113% | |
| Potassium | 2974 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
