I believe you mean Colocasia. It is a potato-like tuber that has a
delicqate flavor. Like the potato if an be peeled and boiled, roasted in
its jacket, mashed, fried in sllices or cooked in a stew. It is eaten
mostly in the eawtern Mediterranean. This is according to my
Mediterranian Cookery Book by Claudia Roden.
Also, for those who are not only ff but also salt-free, try grinding
French tarragon to a fine power and use it carefully until you are use
to it. It is extremely salty tasting wihtout having any salt. The French
originally used it in place of salt.
Just a couple of tips.
Mac
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