Spiralized Eddoe

EDDOE TWIRLY BITES 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

Preparation

  • 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

Cooking

  • 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!

Yield

  • 1 eddoe = approx 1 cup raw spiralized eddoe noodles

Storage

  • Store in an air-tight container
  • Keeps fresh for up to a week due to its low moisture content

Price

  • Low-priced grocery store in Toronto: $1.50 for 3 small eddoes

Don’t waste time… Start spiralizing with Spiralized Eddoe Recipes

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