My Trip to The Islands Of Tahiti
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My Trip to The Islands Of Tahiti
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the Taro Root:
- 2 tbsp ghee or coconut oil
- 2 cups taro root boiled
- season to taste
For the Salad:
- 1 cup celery chopped
- 1/2 cup onion red, finely chopped
- 1/4 cup dill finely chopped
- 1/4 cup green onion finely chopped
- 3 tbsp capers
- 2 pickles thinly sliced
- 1/4 cup Vegan mayo
- 1 tbsp. olive oil
- lemon juice of half
- 1 tbsp relish
Instructions
- Heat coconut or ghee in a medium-large sized frying pan or cast iron skillet on medium-low heat. Once melted cook the Taro for 4 minutes on each time. Keep your eye on them, you want them to brown not burn. Once cooked place aside and prepare your salad.
- Into a large bowl add all your ingredients and mix till well combined. Throw in your Taro and enjoy with your favourite BBQ staples or burgers.
Notes
- Enjoy the Taro root on it's own! It's incredible, nutrient dense and so creamy and rich. I recommend eating hot as the flavours aren't the same when cold.
- Salad will last up to one week in a tight-sealed container in the fridge.
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