COCONUT TARO GRATIN
Found on www.chamorro.com "ANCIENT CHAMORU RECIPE..CIRCA 2004 A.D. ENJOYED BY TAOTAOMONAS AND MANMAKAHNAS UNTIL THE GUAMANIANS LANDED (Magellan 1521 A.D.)"
Provided by under12parsecs
Categories Low Protein
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, sweat the onions and garlic in butter over medium heat until the onions are clear.
- add the flour, salt, pepper and cook for 1 minute, stirring. do not brown the roux.
- whisk the coconut milk and water slowly into the skillet to prevent any lumps from forming.
- bring the sauce to a boil and reduce by half, stir to prevent sticking. remove from heat. set aside.
- spray a casserole dish with pan release.
- drain the water from the taro. add the coconut sauce and toss to coat the slices.
- pour the taro slices in the casserole dish and spread evenly.
- cover with foil and bake at 350*f for 30 minutes.
- remove foil and sprinkle panko bread crumbs. return to oven and bake at 400*f for 5 minutes or until bread crumbs are light brown.
- remove from oven and let it rest at room temperature for 10 minutes before serving.
- goes great with any grilled meat or fish.
- if you want to sprinkle parmesan cheese or romano cheese go ahead -- i'm sure the manmakahnas won't mind. cheese is a guamanian adaption so make them happy.
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assady chingwalu
[email protected]This was a great dish! The taro root was cooked perfectly and the coconut milk sauce was delicious. The gratin topping added a nice crunch. I would definitely make this again.
Suharb Jan
[email protected]This was a delicious and unique dish. The taro root was soft and creamy, and the coconut milk sauce was rich and flavorful. The gratin topping was the perfect finishing touch. I would definitely recommend this recipe.
Norman Stahl
[email protected]This was a bit too sweet for my taste. The taro root was cooked perfectly, but the coconut milk sauce was a bit too rich. The gratin topping was delicious, though.
mkamranjaan101 Ali khan
[email protected]This was a delightful dish! The taro root was creamy and tender, and the coconut milk sauce was rich and flavorful. The gratin topping added a nice crispy texture. I would definitely make this again.
GLORIA AGUILAR
[email protected]This dish was easy to make and very tasty. The taro root was cooked perfectly and the coconut milk sauce was rich and flavorful. The gratin topping added a nice crunch. I would definitely make this again.
MD SK RABBI
[email protected]This was a delicious and unique dish. I've never had taro root before, but I really enjoyed it. The coconut milk sauce was creamy and flavorful. The gratin topping was the perfect finishing touch. I would definitely recommend this recipe.
Mirror Image Consulting_LLC
[email protected]This dish was a bit bland for my taste. I think it could have used more salt or pepper. The taro root was cooked perfectly, but the coconut milk sauce was a bit too thin. The gratin topping was delicious, though.
Sagar Tharu
[email protected]I love the combination of taro and coconut in this dish. The gratin topping is a great addition. This is a must-try for anyone who loves taro root.
deshawnwatson13
[email protected]This dish was a hit with my family! The taro root was soft and creamy, and the coconut milk sauce was rich and flavorful. The gratin topping added a nice crunch. I would definitely recommend this recipe.
Tij Lee
[email protected]This was a delicious and easy to make dish. I used canned coconut milk and it turned out great. The gratin topping was the perfect finishing touch. I will definitely be making this again.
Doug Aarness
[email protected]This dish was a bit too sweet for my taste, but I think that's just a matter of personal preference. The taro root was cooked perfectly and the gratin topping was delicious. I would recommend trying this recipe if you're a fan of sweet dishes.
Thulie Bogopa
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of taro root, but the coconut milk sauce and gratin topping really made it shine. I would definitely make this again.
Aaron Vuono
[email protected]This was a unique and flavorful dish. The taro root was cooked perfectly and the coconut milk sauce was rich and creamy. The gratin topping added a nice crunch. I would recommend this recipe to anyone who loves taro root or is looking for a new and e
Dr yousaf Yousaf
[email protected]I love taro root, and this gratin was a great way to enjoy it. The coconut milk added a nice creamy texture, and the gratin topping was a delicious contrast. I will definitely be making this again.
Liyam Vai
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The flavors were complex and delicious, and the gratin topping was perfectly golden brown.
Ninsiima Grace
[email protected]This recipe was easy to follow and the dish turned out beautifully. The presentation was impressive and the flavors were even better. My guests raved about it!
Calvin Weaver
[email protected]I've never had taro before, but this dish was a great introduction. The texture was smooth and creamy, and the coconut milk added a subtle sweetness. The gratin topping was the perfect finishing touch.
Aaron McGurk
[email protected]This was a delightful and unique dish! The flavors of coconut and taro blended perfectly, and the gratin topping added a nice crispy texture. I would definitely make this again.