Taro

Prepare the Taro

Peel the taro roots using a vegetable peeler. Be sure to remove all the brown, rough skin.

Cut the peeled taro into chunks.

Cook the Taro

Bring a large pot of water to a boil. Add the taro chunks and cook for about 15-20 minutes, or until they are tender when pierced with a fork.

Drain the taro and return it to the pot.

Season and Serve

In a separate small pan, heat the vegetable oil over medium heat.

Pour the hot oil over the drained taro in the pot. Season with salt, black pepper, and dried thyme (if using). Stir gently to combine.

(Optional) For added flavor, stir in coconut milk and cook for an additional 5 minutes until the taro is well coated and slightly creamy.

Garnish with fresh cilantro or parsley if desired.