Hairy Potato, Toxic If Eaten Raw.

7 Apr

Back in 1972, hairy taters were all the rage, but once ladies started skinning their potatoes few went back. (If this is not funny please go read my post, Potato Needs a Bath, then return here). Today’s veggie comes from an Asian market on the Strip in Pittsburgh. It is called Taro, but really it is just a hairy potato. Now, based on my interaction with Pittsburgh residents (Steeler’s fans, Eat N Park patrons and a few middle-age iron workers with too much black eyeliner) – I can only guess that there are many (too many) throw-back, hairy ‘taters roaming the streets of downtown Pittsburgh.

Ok, ok enough with the Skintimate talk and on to the taro. Taro is a hairy skinned, root veggie that is popular in Hawaiian cooking. It is similar to the white potato, mild in taste, but a little less body then the real white potato. To be honest with you, I was not incredibly impressed with this hairy potato.

As I researched our hairy gal, Taro, I uncovered some pretty interesting facts:

1) Taro can be toxic, if eaten raw. Moral: Don’t eat raw, hairy potato, you may die.

2) Your razor gets clogged when you peel the hair away to expose shaved potato. Moral: Peel your potato often to avoid razor clog-age.

3) Poi, is the most popular way to eat it, see recipe below. Moral: Peel the muffy potato and boil that b*tch.

4) It has very little taste, which is why the Hawaiians often feed it to sick children and why I combined it with blue cheese. Moral: Any way you slice it, hairy potato is just not that tasteful.
That all being said; hairy potato is better than no potato at all.

Poi Boy, You’re Eating Hairy Potato

What You Need:

  • Taro (I used 3 small taro of 2 people adjust as needed)
  • Orange (Half an orange for each person served)
  • Blue Cheese (1oz for each person served)
  • Soy Sauce (1 tablespoon for each person served)

What To Do:
-Take taro and wash, peel, wash again.
-Slice taro into even pieces.
-Place in a small pot and cover with water. Bring water to a boil and then reduce heat and cook until tender.
-Cut orange in half and remove guts, reserving juice. Slice off a bit of orange rind from the bottom of the orange so it does not roll around plate.
-Remove taro from heat and drain water.
-In a bowl combine: cooked taro, soy sauce, blue cheese (broken into small chunks), and the juice from 1 orange.
-Use immersion wand blender to blend all ingredients to mashed potato like consistency.
-Reheat if necessary.
-Congrats you now have Poi, scope mixture into orange halves, garnish with green parsley, basil or whatever (all I had at hand was spinach leaves).

Note: If you don’t have taro at your local grocer you can so try this with white potatoes.

A special thanks to Sonia Martinez, Poi Expert.

I thank everyone who has been on the potato journey with me, I hope you aren’t sick of potatoes yet, my husband say you can never have enough potato, but who knows? Anyway, I promise to get back to greener pastures with Thai Eggplant and some greens in the next few posts.

Peas & Love, VEGina


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