Madeiran taro with sugarcane syrup

Madeiran taro with sugarcane syrup. Raw taro, Madeira sugarcane syrup.

Gastronomias — Roteiro Gastronómico de Portugal; DGADR

15 + 120 min · 4

Ingredients

• 800 g Raw taro
• 60 g Madeira sugarcane syrup

Preparation

1. Use edible Madeira taro. Soak for 1–2 hours, then scrub, peel and rinse well, wearing gloves to avoid skin irritation. Weigh 800 g of peeled raw taro.
2. Cover with plenty of fresh water and simmer covered for about 2 hours until completely soft through the centre; large pieces may take longer. Keep submerged. Do not eat raw or undercooked. Drain and let cool slightly.
3. Slice the cooked taro, divide into four portions and drizzle each with 15 g sugarcane syrup. Serve warm or at room temperature.