Ёжи Нька ([info]ezhinka) пишет в [info]kitchen_nax
@ 2008-04-11 21:28:00

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корнеплод, похожий на сморчок
Уважаемые знатоки, извините, пожалуйста. Скажите мне, как зовут этот овощ? Куплен здесь, на Кипре. Английского названия на нем не написали, а греческое я забыла, пока дошла из магазина. Что-то на букву "к", и в самом слове еще пара букв "к". Сам он молчит, хоть пытай. А купить и попробовать было ужасно интересно. Попробовала. В сыром виде несъедобен, а чтобы узнать, как готовить, надо спросить гугль. А о чем его спросить?
Если что - это совсем не сельдерей. Вкус мучнистый, с трюфельной ноткой. Его собратья по лотку были еще более сморщенные, вытянутые и коричневые.

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2008-04-11 08:00 pm (local) (ссылка) Отслеживать
This recipes comes from various sources and my own experience in Cyprus. Kolokasi is the Greek-language name for taro. Yiakhni is the Greek-language name for stew (PJM 14.7.04).


- 500 g taro, peeled and cut into mouth-sized pieces; if available, choose a single large taro corm that has a dry texture when cooked; avoid washing the taro with water after it has been peeled.

- No meat, or…200-400 g of the following: chicken, lamb, or pork (the meat may be lean or fat according to taste).

- 1 onion

- 1 stick of tender celery, with leaves, finely chopped.

- 2-3 medium tomatoes, skinned and well chopped (tomato puree can be used instead - or in addition to increase the tomato flavour)

- 20 to 40 ml lemon juice, according to taste

- 3 tablespoons of light cooking oil

- salt and pepper to taste


In a frying pan with half the oil, quickly brown the meat on all sides; reduce heat and cook for a few minutes; remove from pan and place in a deep pan.

In the same frying pan, with the remaining oil and gentle heat, fry the onion and celery for about 5 minutes.

Add the taro and continue cooking; stir regularly.

Remove mixture from the pan and add it to the meat.

Add the tomatoes and half the lemon juice, and stir in gently. Season to taste.

Cover the mixture with 100-200 ml water and simmer until the meat and taro are cooked through (less time and water will be needed if a lid is used). Stir gently, from time to time (avoid mashing the taro).

When the mixture is nearly ready, test the flavour and add more lemon juice if a more sour taste is preferred.


Time needed is usually about 30 minutes overall, but it depends on how soft you like the taro, on the size and quantity of the pieces you have cut, and on the cooking qualities of the particular taro variety used. If too much lemon and salt are added early, when the taro is beginning to cook, then the taro may remain hard regardless of how long it is cooked.

Deciding when to add the lemon and salt, and how much, depends on the particular variety of taro used and on personal preferences (taro hard/soft, sour/not sour, salty/not salty).

The lemon juice also helps keep the taro white (some varieties may go purple or grey when cooked, which may or may not be preferred).

Serve with side dishes, for example: fresh white bread, thin slices of onion, sliced radish, a green salad, and yoghurt.

Just one note to Andys recipe.....dont cut the the taro break bits off. Force the knife in just a little and twist to break the peices off otherwise it will not cook

Just to add to the previous responses.....

The most important thing is as Theo says - do NOT cut the kolokassi/kolokasi (spellings differ) but peel with a vegetable peeler, clean with a damp cloth and dry completely with kitchen paper. Do not try to cube it as you would a turnip or swede - hold it by the white stem, push a small and sharp vegetable knife into it and twist to send a piece spinning off. Continue until you have as much as you need, or the kolokasi is completely "chopped" and you only have the stem left.

If you cut it as you would a normal UK vegetable you will find that it becomes a sticky and starchy unsavoury mess during the cooking process - nasty, unappealing and only fit for the bin.

I find that it makes a wonderful addition to a pork and tomato casserole (to which I have never added celery - ugh!) but it is enhanced by the addition of the juice of a fresh lemon in the final few minutes of cooking time. The absolute best way to eat it however, is when it is stewed in a marvellous tomato sauce and served as a vetgetable in its own right - sublime.

My husband however likens it to a cross between turnip and chalk. I would tell you that he clearly has no taste but then I would find difficulty in explaining why he married me so I will simply say that he's from Yorkshire which obviously explains everything......

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