Eddoe is a pretty special vegetable, a little bit pricey, and really easy to miss in the grocery store. It’s akin to a potato, with a lot of starch but with a lower glycemic index. It’s closely related cousin is the taro root!
Check out Spiralized Eddoe Recipes
What You Can Expect
- Short-medium length white noodles (prone to breaking)
- Similar handling and texture as spiralized parsnip noodles
- Potential irritation from contact with the skin
- Will taste and feel like a spiralized potato – has a soft “mushy” texture (unlike, for example spiralized kohlrabi noodles
- Chop ends and peel the eddoe
- Note: the peeled eddoe might feel a little sticky – this is normal!
- Wash hands after peeling! If you’re like me, it will itch and irritate your skin! (But no rash)
- Recommended blade: 3mm
- Do not eat raw
- Cooks similarly to a potato
- Saute in olive oil for 5-7 minutes
- Bake at 350 for 10 minutes
- Steam: 2-3 minutes only!
- Note: Eddoe is a little bit sticky once it’s cooked, moreso than a potato. The longer it cooks the stickier it gets!
- 1 eddoe = approx 1 cup raw spiralized eddoe noodles
- Store in an air-tight container
- Keeps fresh for up to a week due to its low moisture content
- Low-priced grocery store in Toronto: $1.50 for 3 small eddoes