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How to Peel and Cut Taro Root
How do you peel and cut taro root? Wear gloves, trim both ends, then peel off the brown, hairy skin with a knife or sturdy peeler. Rinse, pat dry so it is less slippery, and cut it into cubes, slices or wedges. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Taro is dense and slippery once peeled, and a sharp, sturdy chef knife gives controlled cuts without slipping.
Taro is a starchy root with a nutty, mildly sweet flavor and a creamy texture when cooked. It is used in soups, stews, desserts, chips and dim sum.
Cuts and uses
| Cut | Best for |
|---|---|
| Cubes | Soups, stews, curries, bubble tea toppings |
| Thin slices | Chips |
| Wedges | Roasting, frying |
| Mashed after cooking | Desserts and fillings |
Step by step
1. Protect your hands. Raw taro can irritate skin, so wear gloves while peeling.
2. Trim the ends. Cut off the top and bottom to create flat surfaces.
3. Peel. Stand it on one end and slice the skin away in strips, or use a sturdy peeler.
4. Rinse and dry. Peeled taro is slippery. Dry it well before cutting.
5. Cut. Halve it, lay it flat, and cut into slices, sticks or cubes.
Always cook taro
Raw taro contains calcium oxalate crystals that can irritate the mouth and throat. Thorough cooking breaks them down, so taro should always be cooked before eating.
Itchy hands?
If your hands start to itch after handling taro, wash them and avoid touching your face. Gloves prevent the problem entirely.
Cooking ideas
- Soups and stews: cubes simmer until creamy and thicken the broth.
- Fried: thin slices or sticks fried until crisp.
- Steamed: cubes steamed until tender, then mashed with sugar for desserts or fillings.
- Braised: with pork belly or duck in savory sauces.
Small vs large taro
Small taro (eddoes) cook faster and are often boiled whole and peeled after cooking. Large taro roots are usually peeled raw and cut.
Storing
Store whole taro in a cool, dry place, not the fridge, and use within a week or so. For a similar root, see how to cut yuca.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for cutting taro?
A sharp, sturdy chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) gives controlled cuts on dense, slippery taro.
Why does taro make my hands itch?
Raw taro contains calcium oxalate crystals. Wear gloves when peeling.
Can you eat taro raw?
No. Always cook it thoroughly.
How do you peel taro?
Trim the ends and slice off the skin with a knife, or use a sturdy peeler.
How do you store taro?
In a cool, dry place, not the refrigerator.
