Greek cuisine · Vegetable Dishes

Kolokasi Kokkinisto

Cypriot taro root braised in tomato sauce with celery, brightened at the end with plenty of lemon.

Ingredients · for 4 servings

• 800 g taro (or waxy potatoes as substitute)
• 2 onions
• 1 bunch celery, with leaves
• 400 g passata
• 2 tbsp tomato paste
• 120 ml olive oil
• 2 lemons
• 1 bay leaf
• Salt, pepper

Instructions

1. Peel the taro roots dry and break into 4 cm pieces with a knife instead of cutting through – the scored break surfaces keep them from turning slimy; keep your hands dry while doing this.
2. Finely dice the onions and cut the celery into 2 cm pieces, setting the celery leaves aside.
3. Heat olive oil in a wide pot and brown the taro pieces all over 6–8 min., until lightly golden, then remove.
4. Sauté onions and celery in the same oil 6 min., fry the tomato paste in 1 min., then add the passata, bay leaf, 300 ml water, salt and pepper.
5. Return the taro, cover and braise over low heat 40–45 min., moving only carefully by swirling, until the pieces are soft and the sauce is thick.
6. Stir in the juice of two lemons, let sit uncovered 3 min., scatter with the chopped celery leaves and serve lukewarm.