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Before you jump to Satoimo (Taro Root) Cheese Gratin recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to satoimo (taro root) cheese gratin recipe. You can have satoimo (taro root) cheese gratin using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Satoimo (Taro Root) Cheese Gratin:
- You need 5 Satoimo (taro root), about 200 g
- You need 100 grams total Mushrooms (I used shiitake, maitake and shimeji)
- Use 2 sausages or 1 slice bacon Wiener sausage or bacon
- Prepare 80 ml ★Water
- Use 1 tsp ★Chicken soup stock granules
- Use 20 grams Shredded cheese
- You need 1/2 tsp Grated garlic
- Prepare Toppings:
- You need 1 Shredded cheese
- Get 1 Panko (to taste)
- Get 1 Parsley for garnish (to taste)
Instructions to make Satoimo (Taro Root) Cheese Gratin:
- Wash the taro roots, then microwave for 3 minutes at 500W. Peel, and microwave for 3 minutes. Cut half of them into bite-sized pieces, and mash the remaining roots.
- Cut the wiener sausages diagonally, and break apart the mushrooms.
- Fry the sausages slowly, over medium-low heat. When they start to release oil, add the mushrooms and garlic and continue stir-frying.
- Lower the heat, add the ingredients marked with a ★, and mix in the mashed taro.
- When the taro is blended in, add the cheese (This will become the sauce).
- When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them.
- Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve.
Put the peeled taro root into a bowl and use a fork to mash it up. Stir in the still frozen shio koji soboro. Pour any remaining cream from the bowl over the gratin. Spinach Gratin Taro Root White Miso Bechamel Sauce Yams Soy Sauce Lasagna Macaroni And Cheese Veggies. Here is how you achieve that.
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