Ingredients
6 servings
- One 12 ounce bag frozen taro root, thawed
- ¼ cup olive oil
- 1 tablespoon turmeric
- 1 medium lemon, juiced
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Chopped parsley, for garnish
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the taro root to the pot and bring back to a boil. Cook for 3-4 minutes, or just until soft making sure to not overcook.
Step 2
Heat the oil in a 10-inch skillet over medium heat. Add the turmeric to the skillet and fry for 30 seconds. Add the taro root to the skillet. Fry on all sides until golden, using tongs to turn as needed, 4-5 minutes. Transfer to a paper towel-lined plate to let the excess oil drain.
Step 3
Dress with the lemon juice, kosher salt, and cayenne pepper, tossing to coat. Sprinkle with chopped parsley and serve. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
