Kolokassi (taro) is not popular in Greece but we love it in Cyprus. Today I am posting a recipe you have never saw on the internet and I am sure you all want to see something new for a change, as it is one of my original concoctions. I made it with avgolemono sauce.
I hope you all had a wonderful Easter. This year we did not go to Sparta as my daughter wanted to stay and study. She is graduating high school and as the system in Greece sucks if you want to be admitted to University you must study day and night.
Like all Greek families we ate the usual Greek food, lamb, kokoretsi, magiritsa, tzatziki, mezedes, tsoureki, flaounes etc, so I am not going to repeat the same thing every year by adding new photos.
Last week when I went to one of the big chain supermarkets I was so excited when I saw they were selling taro which was labelled “Taro from Cyprus” that I wanted to shout from happiness.
After being thirty years in Greece, it is the first time I’ve seen taro being sold and up to now I would bring some along from Cyprus whenever I visited the island. I was so excited that I bought four roots and when we returned back, I immediately cooked two of them, as a side dish, “nistisimo”, which means without any meat, as it was the period of fasting. I just followed the traditional way of cooking taro in Cyprus without adding any meat and made a stew with celery.
When the roots are very small they are called “poulles”. They are peeled and fried in olive oil, seasoned with salt and pepper, crashed coriander is added and lemon juice and served as a side dish.
I still had the two other roots and since last week I made the stew, this time I wanted to create something new and unique. After sauteing taro, the meat and the onions I added lots of celery stalk, dill and parsley and seasoned it with salt and pepper. The water added was just enough to cook the dish and when it was cooked, I prepared an avgolemono sauce, which I poured in the saucepan. This egg and lemon sauce, mixed with the other ingredients, made a creamy subtle lemony sauce which paired perfectly with the other ingredients.
Note: If you are using other taro other than colocasia esculenta, please follow the cooking procedure for that specific root.
Kolokassi (taro) and Pork in Avgolemono Sauce
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
- 750 grams (1.65 lbs) boneless pork
- 2 taro roots (about 1 kilo – 2.20 lbs)
- 4 spring onions, finely chopped
- 1 small onion, finely chopped
- 500 grams (1.10 lb) celery stalks (about 3 – 4 cups), chopped
- 1/2 cup dill, finely chopped
- 1/2 cup parsley, finely chopped
- 1/3 cup olive oil
- Salt and freshly ground black pepper
- 1 cup water
For avgolemono sauce:
- 2- 3 eggs
- ½ cup lemon juice
- Wash and cut the meat into big pieces and set aside to drain.
- Cut the ends and peel the skin off the kolokassi, holding it with a paper towel taking care that you do not soil the rest of kolokassi with your hands. Do not wash but wipe with a paper towel if necessary.
- With a sharp knife, cut across 1 ½ cm (½ inch) thick half way then break off. Repeat to the end.
- Heat the oil in a sautéing pan and sauté the kolokassi. Remove to a saucepan and then sauté the meat as well, on both sides. Remove to the saucepan and add the onions and sauté until translucent. Empty in the saucepan and add the celery, parsley and dill.
- Season with salt and pepper and add water.
- Bring to a boil, cover pan, reduce heat and simmer for about an hour until both meat and kolokassi are tender.
- To make Avgolemono sauce: In a separate bowl, beat the eggs and add the lemon juice. While beating, take a ladle of stock from your saucepan and slowly add it to your egg and lemon mixture while whisking.
- Slowly add your avgolemono mixture back into your saucepan and then toss the saucepan around so that avgolemono is mixed with the remaining food.
- Leave it to rest for 15- 30 minutes and then serve with lots of crusty bread.
For avgolemono sauce:
Kopiaste and Kali Orexi,