Do you like eddoes? Can’t buy them your local supermarket?
Well if the answer is yes then you’ll be pleased to hear that these unusual vegetables are now sold in Tesco stores.
Eddoes are small root vegetables, a variety of Taro. They offer an intensely flavourful alternative to standard potatoes, sweet potatoes and yams and can be prepared and eaten in much the same way.
Don’t be put off by their appearance, as after removing the rough brown skin with a peeler they can be easily prepared. Once cooked they have a sweet, subtle, nutty flavour and are delicious mashed with milk, butter and a little grated nutmeg. They are also a great blend in soups and can be fried to make tasty fritters.
Eddoes are versatile vegetables and are also perfect for baking, chipping or roasting.
Salt & Pepper to taste
1. Wash the eddoes. Do not peel yet, put into a saucepan with cold water to cover and bring to the boil – cook for 15 minutes or until tender when pierced with a knife.
2. Drain the eddoes, allow to cool slightly then peel the skins fully
3. Mash the eddoes with a potato masher ensuring it is smooth
4. Add milk and a little butter, then salt and pepper to taste – also add nutmeg if desired
5. Serve by itself or as a side dish with a variety of dishes
½ tsp salt
For the batter:
½ cup flour
1/4 cup cornmeal
1 tsp paprika ¼ tsp cayenne (or more if desired)
¼ tsp salt
½ cup water
¼ tsp baking powder
Oil for frying
1. Peel and grate the eddoes
2. Mix ½ tsp salt into grated eddoes and set aside
3. Mix all ingredients together for the batter in a large bowl
4. Add the water and whisk until smooth. Add grated eddoes and mix
5. Heat approximately ½ inch oil in a deep pan. Drop spoonfuls of the batter into the oil and fry until golden.
6. Remove with a slotted spoon and drain on paper towels. Serve as an appetiser or as a side dish
Wash the eddoes and place in boiling water to par-boil for 5 minutes. Remove from the water, peel fully ensuring all skin is removed then cut into chunks. Place into a roasting tray, shake lightly then drizzle with a little olive oil and sprinkle with salt and pepper. Roast in a hot oven until tender and slightly crispy.
Eddoe chips – Cajun style
Par-boil eddoes for 5 minutes, peel and cut into strips. In a shallow pan, heat vegetable oil and add eddoes strips and cook until brown and tender. Remove from hot oil and drain on paper towels. Sprinkle with Cajun spices and a little salt and pepper. Can be served as a snack or an accompaniment to a variety of dishes.
More Recipes? Click here for the CFW 2014 Saltfish & Ackee Recipe