By Esther Boateng
Tuck into a taro root tostini when you fancy a comforting treat anytime of the day. With three main ingredients: taro root, yucca, and olive oil, plus your favorite meat or vegetable topping, you can have a satisfying snack or light meal in next to no time. Prepare your mixture in advance if you like, and pop it into the fridge until you’re ready to use it. The baking time will vary depending on the size of your tostini, but should be approximately 20 minutes.
The best way to peel yucca is to use a razor-sharp knife, and a sturdy hand. After you’ve peeled the yucca, everything else is smooth sailing. Taro root looks tricky to peel, with its gnarly brown skin, but it’s quite easy if you use a potato peeler. It’s also simple and versatile to cook, much like potatoes: steam, mash, or roast them, it’s your choice, just get them onto your plate, and you’ll never look back.
Makes approx. 4-5
Tostini - Tinkering with Taro Root
Snack/ Light Meal
- 2 taro roots (medium)
- Chunk of yucca (approx. 3 inches)
1 1/2 tsp. Dr. Cowan’s Garden Wild Ramp Powder
5 Tbsp. Dr. Cowan’s Garden Olive Oil
2 tsp. Dr. Cowan’s Garden Whole-Leaf Dried Sage, Thyme, or
- 1/2 tsp. + salt (to taste)
- Smoked Salmon (optional)
- Scrambled Egg or Cream Cheese (optional)
Peel and grate the taro roots and yucca.
Place the grated vegetables in a food processor.
Add wild ramp, salt, sage or other herbs, and olive oil, and blend for a few seconds.
Scrape down the sides as necessary and continue to blend until you get a smooth paste-like mixture.
Remove the mixture from the food processor.
Prepare a baking tray by lining with greaseproof paper.
Take a heaping spoonful of the mixture and place it on the baking tray.
Smooth it into a circle shape about 1/8 inch in thickness. Tidy the edges with the back of the spoon.
Continue until all the mixture is finished.
Place the tray in the oven and bake for approximately 20 minutes, or until slightly firm.
If you plan to top with a scrambled egg (optional), start scrambling several minutes before the end of the tostini baking time.
Plate and top with smoked salmon (optional) and either scrambled egg or cream cheese (optional).
If you want both sides slightly crispy, use a spatula and carefully turn them over halfway through the baking time; however, they will still cook throughout without turning over.
These tostinis taste great with a dollop of cream cheese and smoked salmon, or scrambled eggs and smoked salmon, and garnished with a sprinkling of oregano.