An intensely flavorful alternative to potatoes, the Eddoe is a small root vegetable developed in China and Japan and not cultivated throughout the tropics. Of the same family as Taro, Eddoes are traditional in many Asian and Caribbean cuisines. Boil for 15 minutes and the rough outer skin slips off the nutty flavored white flesh. Delicious mashed with butter, blended in soups, or fried.
|STORAGE TEMPERATURE||50°F / 10°C|