|Baby taro corms in the oven.|
|Peeled baby taro.|
|Pile of taro skin.|
Then I ended up roasting them again, with garlic and olive oil. The surface became nice and crunchy, so I really enjoyed eating them even though it's not a common way of preparing taro. The texture was also very good for potato style salad. Boiling taro also can work for taro salad if you don't overboil the taro. I liked the firm texture of the roasted taro for salad.
|Taro "potato" salad - it looks better than it tastes, really.|