Satoimo (Taro Root) Cheese Gratin

• 5 Satoimo (taro root), about 200 g
• 100 grams total Mushrooms (I used shiitake, maitake and shimeji)
• 2 sausages or 1 slice bacon Wiener sausage or bacon
• 80 ml Water
• 1 tsp Chicken soup stock granules
• 20 grams Shredded cheese
• 1/2 tsp Grated garlic
• 1 Shredded cheese
• 1 Panko (to taste)
• 1 Parsley for garnish (to taste)

1. Wash the taro roots, then microwave for 3 minutes at 500W.
2. Peel, and microwave for 3 minutes.
3. Cut half of them into bite-sized pieces, and mash the remaining roots.
4. Cut the wiener sausages diagonally, and break apart the mushrooms.
5. Fry the sausages slowly, over medium-low heat.
6. When they start to release oil, add the mushrooms and garlic and continue stir-frying.
7. Lower the heat, add the ingredients marked with a , and mix in the mashed taro.
8. When the taro is blended in, add the cheese (This will become the sauce).
9. When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them.
10. Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve.

root, mushrooms, sausages, water, chicken soup stock granules, shredded cheese, garlic, cheese, parsley

Taken from cookpad.com/us/recipes/145114-satoimo-taro-root-cheese-gratin (may not work)