Gölevez; Taro and Kolokas are also known as extraordinary names such as elephant lap. With its high amount of potassium and unusual flavor, come closely to this starchy vegetables!
Gölevez; The Latin name is used to identify the root parts of the plant, which is the Colocasia esculenta.
When the brown outer shell of the roots is peeled, white starch with purple colored spots welcomes you.
The taste of this root, which is suitable for consumption only after cooking, is a sweet, walnut. Rawly consumption is absolutely not suitable.
Cooked turns are visually similar to ground apple or sweet potatoes. Unlike them, it is purple.
Cookware dinner can be prepared from the roots of the Taro or roots are used in the production of bread with starchy structure.
Kolokos is rich in potassium as well as magnesium, vitamin E, vitamin B6 and vitamin C and fiber.
What are the damages of Gölevez (Taro)? Roots and leaves in raw state cause kidney stones. Calcium is considered toxic due to a high level of calcium oxalate, which is a compound that causes mouth irritation such as numbness, burning and itching, and consumption is absolutely not recommended.
Can the Taro Leaf be eaten? Leaves such as roots can be consumed safely after cooking. The taste of the leaves is a flavor that resembles spinach.
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How to cook Gölevez? In fact, Gölevez dinner can be evaluated in very similar ways with Gölevez roots.
Steam can be prepared as cooking, boiling, frying, roasting or mash.
The roots can be grinded and brought to the consistency of flour.
Flour can be used in desserts, soups, casseroles and boba tea.
Or the roots can be roughly cut and served like potatoes. It can also be prepared as fleshy on request.
One point to consider when cooking kolokas is that the vegetables may become snakes if the gumbo -like format during cooking. This is an unwanted situation. It is simple to prevent this. While the roots are boiled, the boiled water is squeezed by squeezing some lemon.
Where does Kolokas grow in Turkey? How to grow? In Turkey, Mersin, Antalya and Muğla are cultivated in the eastern parts.
The production of kolokos, which grows comfortably in areas with plenty of rainfall with plenty of rainfall, is usually made with tubers.
Harvest time of vegetables lasts during the winter. When the tubers are buried in the soil to root, the months of April are inherent.
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