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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Bindia Sinha node
[email protected]This gratin was a disaster! The taro was undercooked and the coconut milk was too overpowering.
Wait, why are you reading this I'm so cringy
[email protected]I found this recipe to be a bit bland. I think it could have used more salt and pepper.
Snail plays
[email protected]This gratin was a bit too rich for my taste, but it was still good.
Starla Robinson
[email protected]Loved this recipe! The coconut and taro flavors were perfect together.
Red Jasper
[email protected]This gratin was amazing! The taro was cooked to perfection and the coconut milk added a delicious flavor. I would definitely make this again.
Oussayma Larguech
[email protected]I made this gratin for a potluck and it was a big hit! Everyone loved the unique flavor combination and the creamy texture. I will definitely be making this again.
Serenity Williams
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The gratin was creamy and flavorful, and the coconut and taro flavors were a perfect match. I highly recommend this recipe.
Scard William
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The coconut and taro flavors went together really well, and the gratin was very creamy and rich. I would definitely make this again.
Francisco Jr Valencia
[email protected]This gratin was delicious! The taro was cooked perfectly and the coconut milk added a creamy, tropical flavor. I will definitely be making this again.
Ali hadar Ali hadir
[email protected]I've made this coconut taro gratin several times now, and it's always a crowd-pleaser. It's a great dish to serve for special occasions or potlucks.
nirjal Magar
[email protected]This coconut taro gratin was a hit at my dinner party! The flavors were rich and complex, and the texture was creamy and smooth. I highly recommend this recipe.