Sautéed Taro with a Sesame, Garlic, and Honey Glaze

Preparation info
  • Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

In this recipe—a tropical alternative to potatoes as a side dish—cooked cubes of taro are sautéed, slicked with a honey glaze and a heady dose of garlic, and then garnished with toasted sesame seeds and cilantro.


  • 1 lb/455 g large taro roots, trimmed, peeled, rinsed, and cut into 1-in/2.5-cm cubes
  • 2 tsp.


  1. In a medium saucepan, combine the taro, 1 tsp. of the salt, and water to cover by 2 in/5 cm.</