Daheen alla Toscana

Ingredients

In this Tuscan adaptation of Daheen, we replace the traditional Caribbean spices with Tuscan herbs such as rosemary, thyme, and sage. The dish also incorporates Parmesan cheese and lemon juice to enhance the flavors and add a touch of acidity. These changes give the dish a distinct Tuscan flair while still maintaining the creamy and comforting nature of the original Daheen. We alse have the original recipe for Daheen, so you can check it out.

• 500g (1.1 lb) taro root, peeled and cubed 500g (1.1 lb) taro root, peeled and cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh sage, chopped 1 teaspoon fresh sage, chopped
• 250ml (1 cup) vegetable broth 250ml (1 cup) vegetable broth
• 100g (1 cup) grated Parmesan cheese 100g (1 cup) grated Parmesan cheese
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the taro root cubes and cook until tender, about 15-20 minutes. Drain and set aside.
2. 2.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the cooked taro root cubes to the pan and mash them with a fork or potato masher until smooth.
4. 4.
   Stir in the chopped rosemary, thyme leaves, and sage. Cook for another 2-3 minutes to allow the flavors to meld.
5. 5.
   Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes, stirring occasionally.
6. 6.
   Remove the pan from heat and stir in the grated Parmesan cheese until melted and well combined.
7. 7.
   Add the lemon juice and season with salt and pepper to taste.
8. 8.
   Serve the Daheen alla Toscana hot, garnished with a sprinkle of fresh herbs and a drizzle of olive oil.

Treat your ingredients with care...

• Taro root — Make sure to peel the taro root thoroughly before cubing it. It's important to cook the taro root until it is tender to ensure a smooth and creamy texture in the final dish.

Tips & Tricks

• For a creamier texture, you can use a blender or food processor to puree the cooked taro root instead of mashing it with a fork.
• Adjust the amount of herbs according to your preference. If you enjoy stronger herb flavors, you can increase the amount of rosemary, thyme, and sage.
• Serve Daheen alla Toscana as a side dish with grilled meats or roasted vegetables for a complete Tuscan-inspired meal.

Serving advice

Serve Daheen alla Toscana hot as a side dish or as a main course accompanied by a fresh green salad. Garnish with a sprinkle of fresh herbs and a drizzle of olive oil for an extra touch of flavor.

Presentation advice

Present Daheen alla Toscana in a rustic ceramic dish, garnished with a sprig of fresh rosemary. The creamy texture and golden color of the dish will be visually appealing and inviting.