Chapter: Vegetable Recipes
2 quarts plus 1 1/4 cups water, divided
1 1/2 pounds taro root, unpeeled
Bring 2 quarts water to a boil in a medium saucepan. Add taro; cook 40
minutes or until tender. Drain; cool 15 minutes. Peel; discard skin.
Roughly chop taro. Place taro and 1 cup water in a blender; process until
smooth. Add remaining 1/4 cup water, 1 tablespoon at a time, until desired
Lorrie Hulston Corvin, Cooking Light, March 2005. From: MyRecipes