2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Tarot or colocasia is a plant that is not popular in our country. It is also known by its Latin name Colocasia esculenta or colossi.
The usable part of it is the root, also known as taro. It resembles a potato, but has a softer structure and a much sweeter taste. Most often tarot is prepared in a saucepan or oven.
Here are some interesting ones tarot recipes - the exotic root, which can make ordinary dishes much different:
Vegetable soup with taro
Necessary products: 100 g taro, 300 g pumpkin, ½ tuber dill, 1 carrot, 1 tomato, 2 cloves garlic, vegetable broth, rosemary, thyme, olive oil
Method of preparation: Preheat the oven to 200 ° C. All vegetables are cut into small pieces. Put together with the garlic in a baking tray. Sprinkle with olive oil, rosemary and thyme. Bake for about 40 minutes until soft.
When the vegetables are ready, the squeezed garlic is added to them. Everything is put in a blender or food processor. Mash together with the broth if it is too thick.
The result is put on the fire. If necessary, broth is added until the desired consistency is reached. The soup is served with sour cream or hot tabasco sauce.
Pork steaks with taro
Necessary products: 1400 g (6 pcs.) Pork chops, salt, pepper, 550 g potatoes, 950 g tarot, 110 g sprigs of celery, 1 onion, 4 tbsp. olive oil or olive oil, 3 tbsp. tomato puree, 3 tsp. hot water, the juice of one lemon
Method of preparation: The potatoes are cut into large pieces. The tarot breaks in bulk. Celery and onion are finely chopped. The steaks are hammered with a meat hammer. Make a small incision on the outside, cutting the fat and reaching the clean meat. Add salt and pepper.
Heat the olive oil in a suitable pan on the hob. Fry the steaks for about 2-3 minutes on each side or until golden brown. The purpose is to seal the juices of the meat inside it, not to fry it until ready. It can be fried twice. When ready, arrange in a yen pot or pan.
Fry the potatoes in the same fat for about 3 minutes - until golden brown. Remove, drain off excess odor and transfer to a large bowl. In their place is placed the broken tarot. Fry until lightly browned, about 3 minutes, stirring occasionally.
The finished taro is removed, drained and placed next to the potatoes. Add the chopped celery and onion. Season with salt and pepper to taste. Mix everything well and pour over the steaks.
Dissolve the tomato puree in 750 ml of hot water. Stir until completely dissolved. It is poured into the products in the pan. Top with the remaining olive oil. The tray is wrapped with aluminum foil or the lid is placed.
The dish is baked on the second level in a preheated oven at 210 ° C for one hour. The dish is then opened and the steaks are brought to the surface. Return the dish to the oven without a lid, lowering the temperature to 190 ° C. Bake for another 30 minutes until the steaks turn red. Then turn to the other side and return the pan to the oven for another 20-25 minutes. Serve with freshly squeezed lemon juice.
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