Spotted in the supermarket: eddo (but what is it?)

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Do you like to discover new ingredients? Next time put some eddo in your shopping cart. This tropical root vegetable looks like a brown, hairy potato and is a nice addition to your vegetable drawer.

Moreover, it lends itself to fine preparations.

what is eddo?

Eddo is a brown root vegetable that you can recognize by its rough, coconut-like skin. In terms of shape, the vegetable is somewhere in between potato and Jerusalem artichoke: one eddo is a bit more capricious than the other.

If you cut an eddo in half, you will find the white flesh. This is known for its high concentration of starch. This makes eddo in the same family as taro : that purple brother of the potato.

But how do they taste?

The taste of eddo can best be described as mild, slightly nutty and slightly sweet . In terms of texture, they are a bit flourier, softer and more crumbly than a potato. Yet you can use the two in the same way: where potatoes do well, eddo does too.

After you have removed the skin, you can cook, roast, fry, bake and steam eddo. Note: raw is not a good idea eddo. In very large quantities this could be toxic, so you want to avoid that risk.

cooking with eddo

All well and good, but which fine preparations should you think about exactly? Think of all kinds of stews, or (vegan) curries with lentils, coconut milk and lots of spices, for example, like here . Or mash cooked eddo into a fine puree with lots of garlic, olive oil and possibly some cheese, like they do here with brother taro.

Also tasty: cut thin slices with a mandoline and fry them into chips. A good pinch of sea salt and a fresh beer and you have the perfect snack. You can achieve the same effect by making eddo patatas bravas (you can use our recipe for Jerusalem artichoke patatas bravas as a starting point). You can of course also use them in soups and chowders.

Convinced? You can find Eddo in some supermarkets or at the toko.

Source: Culy by
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