4 Serves
85 Mins
Peel and dice the taro root into small, uniform cubes and prepare the croissant dough by rolling it out on a clean surface.
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PalestinianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
370 mg / 4,700 mgSodium
186 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat and sauté the taro cubes until tender and lightly browned.
Season the taro mixture with salt and pepper, then remove from heat and allow it to cool slightly before filling the croissant dough.
Place a spoonful of the taro mixture onto the center of the croissant dough triangles, roll them up tightly, and arrange them on a baking sheet.
Bake the filled croissants in a preheated oven until they are golden brown and puffed.
12
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Chinese
French